For the salad:
1 bunch of kale, destemmed and ripped into pieces
1 cup butternut squash, cut in 1″ cubes and roasted
1/4 cup dried cranberries
1/3 cup raw hazelnuts*, toasted and chopped
For the dressing:
1/4 cup orange juice
2 Tbsp champagne vinegar
1 1/2 Tbsp extra virgin olive oil
1 1/2 tsp lemon juice
1/8 tsp salt
pepper to taste
-Preheat the oven to 375 F. Peel the squash with a knife or vegetable peeler and chop into 1″ cubes. Place them in a casserole dish with some space in between the pieces and toss them in enough olive oil to coat them as well as a sprinkle of salt and pepper. (I roasted an entire squash and used 1T olive oil)
-Roast the squash for about 45 minutes, stirring at the half way point for even cooking. When it’s finished, let it cool for about 10-15 minutes. You want the squash to be slightly warm in the salad, but not hot.
-While the squash is roasting, toast the hazelnuts in the oven as well for about 15 minutes. You’ll know they’re ready because they’ll get really fragrant. Keep a close eye on them so they don’t burn. Once they’re finished, let them cool for about 5 minutes before chopping them.
-Once the kale is destemmed and ripped into large, bite-sized pieces, wash and dry the leaves thoroughly. Place in a large mixing bowl.
-Mix all of the dressing ingredients together in a small bowl, and then pour onto the kale leaves. Massage the dressing into the leaves with your hands for a few minutes until the leaves are soft and wilted.
-Toss in the cranberries, chopped hazelnuts, and squash.
*If you have a nut allergy, you can add in pumpkin seeds instead. They will only take about 5-10 minutes to toast in the oven, and you don’t need to chop them before adding to the salad.