Kale & Butternut Squash Salad

INGREDIENTS

  • 1 bunch dino kale, thinly sliced (about 2 cups)

  • 1 dark red plum, sliced

  • 1 butternut squash, cubed/chopped (about 1 cup)

  • 2TBS maple syrup

  • 1/3C cashews

  • 1/4c dried cranberries

  • 3TBS olive oil

  • Sea salt to taste

  • Feta to taste

  1. Preheat oven to 400*F.

  2. In a mixing bowl, combine squash, maple syrup, and 1TBS olive oil.

  3. Line a baking sheet with parchment paper and scatter squash pieces over sheet.

  4. Place in oven for about 15 minutes until squash is firm to the bite.

  5. Remove from oven and allow to cool.

  6. In a large bowl, combine kale, squash, cashews, cranberries, oil, and sea salt and mix until everything well combined.

  7. Top with feta to taste and enjoy!