Place the butternut squash on the sheet and toss with a tablespoon of olive oil. Season with the salt, pepper, garlic powder, cumin, paprika and chipotle pepper. Toss well. Roast for 20 to 25 minutes, until the squash has started to caramelize.
While the squash is roasting, wash and chop the kale leaves. Place them in a large bowl and drizzle on 1 to 2 teaspoons of the olive oil. Use your hands to massage the oil into the kale, massaging for a few minutes. Let the kale sit for 5 minutes. (This is a great step for the kiddos to help)
Add a pinch of salt and pepper to the kale and toss. Add the crumbled goat cheese, roasted pepitas, and the chopped roasted squash. Drizzle with the dressing and serve!
APRICOT VINAIGRETTE
In a bowl or jar, whisk together the vinegar, preserves, garlic, salt, pepper flakes and pepper. Slowly add in the olive oil while whisking until emulsified. Drizzle on the salad and serve immediately. This keeps well in the fridge for 3 to 4 days.
Keyword kale salad
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