Roasted Butternut Squash Kale Salad with Pecans and Orange Vinaigrette

Ingredients:

1/2 medium-sized butternut squash chopped into 1/2″ pieces, about

1.5 cups
1 tablespoon olive oil
1/4 teaspoon sea salt
3 pieces thick-cut bacon
2 heads lacinato kale 6 cups loosely packed
2 tablespoons lemon juice
1/3 cup pomegranate arils

Orange Vinaigrette:

1/4 cup olive oil
1/2 teaspoon orange zest
2 tablespoons fresh orange juice
1 tablespoon cider vinegar

Maple-Toasted Pecans:

1/3 cup raw pecan halves or pieces
2 teaspoons olive oil
2 teaspoons pure maple syrup or more to taste
1/4 teaspoon ground cinnamon
1 pinch sea salt

Read more at theroastedroot.net

 

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