Harvest Blackberry and Butternut Squash Massaged Kale Salad

fitfoodiefinds.com

Shan

subheading: For the Kale:

10 oz. kale, deboned and chopped

2 to 3 tablespoons olive oil

½ teaspoon salt

subheading: For the Butternut Squash:

½ butternut squash (24 ounces), cubed

1.5 tablespoons olive oil

salt, to taste

pepper, to taste

subheading: For the Nuts and Seeds:

1 cup raw pecans

⅓ cup raw pumpkin seeds

1.5 tablespoons maple syrup

⅛ teaspoon sea salt

subheading: For the Dressing:

1 teaspoon dijon mustard

1 tablespoon maple syrup

2 tablespoons balsamic vinegar

2 tablespoons olive oil

⅛ sea salt

subheading: For the Salad:

2 6-oz. packages Driscoll’s blackberries

¼ cup goat cheese

¼ cup dried cranberries

Directions at fitfoodiefinds.com

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