Pomegranate & Butternut Squash Kale Salad

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Ingredients

• For Vinaigrette:
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 2 teaspoons red wine vinegar
• 1 teaspoon honey
• 1 1/2 tablespoons apple cider vinegar
• For Salad:
• 1 cup cubed butternut squash
• 1/4 cup pomegranate seeds
• 3 cups trimmed and thinly sliced kale, ribs removed
• 1/4 cup crumbled blue cheese
• Olive oil, for coating butternut squash
• Salt, to taste

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Pour a small amount of olive oil into a mixing bowl. Add cubed butternut squash. Sprinkle salt over butternut squash and toss to coat. Arrange squash on baking sheet. Place in oven and roast for 10-15 minutes. Flip squash and roast for an additional 10-15 minutes.
3. While squash is roasting, prepare vinaigrette. Combine Dijon mustard, olive oil, red wine vinegar, honey and apple cider vinegar in a jar. Place lid on top of jar and shake. Set aside.
4. Toss together sliced kale, blue cheese and roasted squash in a salad bowl. Toss together. Drizzle vinaigrette over salad and gently toss.
5. Serve salad in bowls, top with pomegranate seeds. Enjoy!