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Sweet and Savory Fall Salad

Yields1 Serving

Sweet and Savory Fall Salad

 3 cups Kale, or your favorite greens
 1 tbsp Olive Oil
 1 cup Butternut Squash, Cubed
 1 tbsp Gorgonzola Cheese, Crumbled (sub Feta or Goat Cheese)
 1 tbsp Dried Cranberries
 1 tbsp Pumpkin Seeds
 ½ Honeycrisp Apple, Cubed
 2 tbsp Inspired Organics Honey Dijon Dressing (or more to taste)
1

Prepare the butternut squash: preheat the oven to 400 degrees. Line a cookie sheet with aluminum foil or parchment paper, then add the butternut squash. Toss with olive oil and sea salt to taste. Roast for 25 minutes, or until fork tender.

2

When the butternut squash is ready, set aside to cool.

3

Assemble the salad: combine all ingredients in a large mixing bowl and toss with the dressing. Enjoy!

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