Salad Base, Toppings & Roasted Butternut Squash:

4 cups Chopped, Raw Kale

1 Small Apple, Chopped

¼ cup Feta Cheese, Crumbled

1 tbsp Pumpkin Seeds

1 tbsp Raw Walnuts, Chopped

6 Large Pitted Dates, Chopped

1.50 cups Cubbed Butternut Squash (About 1 small butternut squash)

1 tbsp Extra Virgin Olive Oil

1 tsp Cinnamon

Yogurt Apple Cider Dressing:

¼ cup Extra Virgin Olive Oil

2 tbsp Apple Cider Vinegar

2 tbsp Greek Yogurt (Whole Milk)

Sea Salt and Pepper to Taste

Preheat oven to 400.

Prepare dressing by adding all ingredients into a mason jar. Shake very well. Dress the kale and set aside. It is good for kale to soften a little with the dressing while you prepare the rest of the salad.

Chop dates and walnuts. Crumble feta and chop apple. Set all aside.

Cut small/medium size butternut squash in half and continue to cut into 1/2 inch cubes. Add cubed squash into a mixing bowl with olive oil and sea salt / cinnamon. Mix well. Spread squash on a cookie sheet and roast on 400 for 20 minutes.

When the squash is ready, add all toppings on top of kale and enjoy. Serve with grilled shrimp or salmon!

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Essential Fall Harvest Salad