Kale and Butternut Squash Salad

Here is a new salad I tried.  I was inspired by some super juicy dried apricots I bought and decided that they needed to go in a salad.

Kale and Butternut Squash Salad

Salad Ingredients:

• 1 butternut squash
• 1 tsp olive oil
• 1/4 tsp pepper
• 1/2 tsp sea salt
• 1/3 cup sliced almonds, toasted
• 4 dried apricots, chopped
• 1/3 cup green onion, chopped
• 1/2 avocado, chopped
• 4 cups baby kale
• 1 tbsp chia seeds, optional

Dressing:

• 3 tbsp oil (or olive oil)
• 2 tbsp red wine vinegar
• 1/2 tsp dry mustard
• 1/2 tsp salt
• 2 cloves garlic, minced

Directions:

1) Preheat oven to 375F. Peel and core butternut squash.  Cut into bite size cubes. Place squash in a bowl and toss with olive oil, salt and pepper.  Line baking sheet with parchment paper. Spread squash on baking sheet and bake for 35 min or until squash is tender.

2) Toast almonds in pan on medium heat until golden brown. No oil or butter necessary.  Just remember to stir occasionally or else the almonds will burn!

3) Combine ingredients for dressing and whisk.

4) Prepare rest of salad ingredients.

5) In a large bowl, lightly toss kale, apricots, green onion and avocado.  Drizzle dressing on salad a little bit at a time, toss to incorporate.  Divide salad onto plates.  Top with "just out of the oven" butternut squash and almonds (optional: chia seeds).

Serving size: 2-4