Instructions

Ingredients: 

For the squash you’ll need: 

• 1lb of butternut squash, diced 

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/2 tsp garlic powder

For the salad:

• 6oz shredded kale

• 1 tsp olive oil 

• 1/2 cup walnut pieces 

• 1/2 cup pomegranate seeds

• 1/3 cup crumbled goat cheese 

• 2 medium pink lady apples, diced

Dressing:

• ¼ Chef Hak’s Smoked Maple Mustard Sauce 

• 2 tablespoons apple cider vinegar 

• 1 tablespoon extra virgin olive oil 

Instructions: 

1. Preheat the oven to 400. Dice your squash into small pieces (I used a veggie chopper for this step)! Toss the squash with garlic powder, salt, onion salt, and a little oil. Roast on a parchment lined baking sheet for ~25 minutes. 

2.  In a large bowl drizzle the kale with a little bit of olive oil and massage with clean hands for 1 minute. 

3. Dice the apples, chop the walnuts, and prepare the dressing.

4. Top the shredded kale with the walnut pieces, pomegranate seeds, crumbled goat cheese, apples, and roasted squash. 

5. Drizzle with the dressing before serving, and enjoy!