SALAD: 3 cups trimmed and thinly sliced kale (ribs removed) 1 cup roasted cubed butternut squash (see *Tips below) 1/4 cup crumbled goat cheese (or blue cheese) 1/4 cup pomegranate seeds
1. Make the vinaigrette: Combine all of the vinaigrette ingredients in a jar, seal with a lid and shake to combine. Set aside.
2. Make the salad: In a large bowl, toss together the kale, squash and blue cheese. Toss with the vinaigrette. Divide the salad among serving bowls and sprinkle with pomegranate seeds before serving.
*To roast the squash: Preheat the oven to 400 degrees F. Cut, seed and peel your butternut squash. Carefully cut the squash crosswise into 3/4-inch slices, and then cut those slices into cubes. Lightly coat the squash with olive oil and a big pinch of salt. Spread squash evenly on a baking sheet lined with parchment paper. Roast for 10 to 15 minutes, then turn cubes over and roast or an additional 10 to 15 minutes or until tender.