Roasted Butternut Squash and Kale Salad

Vegetarian, Trans Fat Free, Cholesterol Free, Good Source of Vitamins A & C

Contains Dairy, May Contain Soy

Yield: ~13 servings

Combining kale and butternut squash means this flavorful autumn salad provides a powerful dose of vitamin A.

1 medium butternut squash (about 2 lbs.), peeled, seeded, and cubed
6 cups of kale, stems removed, chopped
4 Tbsp olive oil
1 tbsp balsamic vinegar
2 tsp Dijon mustard
1/4 c sunflower seeds
1/4 c crumbled goat cheese
Salt and black pepper, to taste*


1. Preheat oven to 400°F.
2. Toss butternut squash with 2 Tbsp of oil and a pinch of salt and pepper. Spread evenly on a baking sheet and cook in the oven for 20-25 minutes, stirring occasionally, until squash is soft.
3. Meanwhile, whisk together remaining 2 Tbsp of oil with vinegar, mustard, and salt and black pepper to taste.
4. Toss dressing with kale and let sit for at least 10 minutes. Top with roasted squash, sunflower seeds, and goat cheese. Serve immediately.

Nutrition Facts (per serving)
*nutrition analysis based on 2.5 teaspoons each of salt & pepper
100 calories, 6g fat, 1g saturated fat, 0mg cholesterol, 420mg sodium, 10g carbohydrates, 3g fiber, 1g sugar, 2g protein, 220% DV of Vitamin A, 80% DV of Vitamin C, 8% DV of calcium, 6% DV of iron.