Kale Salad with Apple Spice & Dijon Vinaigrette

Ingredients, Salad

• 1 large head of kale (dino preferred but curly works too) cleaned, removed from stem, and chopped into bite-size pieces

• 1 bag of shredded veggie blend (cabbage and carrotts)

• 1 tablespoon of EVPP, massaged into the kale and slaw mix

• .5 tablespoon of fresh lemon juice, massaged into the kale and slaw mix

• .25 of a red onion, thinly sliced

• 1 honey-crisp apple, cubed

• 1.5 cup pecans, rough chopped

• 4 oz crumbled goat cheese

• 1.5 cup butternut squash, cubed and roasted

• .5 cup dried and sweetened cranberries

Ingredients, Dressing

• .5 cup of red wine vinegar

• 4 teaspoons of dijon mustard

• 2 tablespoons of Apple Spice syrup

• 1 teaspoon of kosher salt

• pepper to taste

• .5 cup of EVOO

Instructions

• Peel, de-seed, and cube the squash then drizzle with avocado oil or olive oil and roast in the oven at 400 for 30 minutes, flipping the pieces halfway through

• While the squash is cooking, measure and prep the remainder of your ingredients

• Once the squash is at room temperature, toss it into the salad and use half the of dressing to pre-dress the salad

• Serve the salad with the remainder of the dressing