Butternut Squash And Apple Salad
Ingredients
2 cups butternut squash, 1-inch cubed
2 cups New York apples, 1-inch cubed
2 cups chopped kale
1/3 cup olive oil
¼ cup salted pumpkin seeds
¼ cup pomegranate arils
Salt and pepper to taste
Dressing
½ cup apple cider vinegar
1/3 cup olive oil
¼ cup packed brown sugar
2 teaspoons fresh grated ginger
Instructions
Instructions
Preheat oven to 375°F. In a medium bowl, drizzle butternut squash with olive oil, salt, and pepper and toss to coat. Spread evenly in a baking dish and bake until soft and beginning to brown, about 25-30 minutes.
While squash cooks, prepare dressing by whisking ingredients together until combined. Set it aside.
Place kale in a large bowl and massage with your fingers until it becomes tender, about five minutes. Add chopped apples, cooked butternut squash, pumpkin seeds, and pomegranate arils. Drizzle with dressing and toss to combine. Serve immediately. (applesfromny)
