Epic Winter Salad with Roasted Butternut Squash, Kale, and Avocado

With its gorgeous colors – emerald, ruby, and gold – and its juxtaposition of savory and

sweet, this salad is addicting in the best possible way. Because, well, it’s salad! It can be made vegan, just dairy-free, vegetarian, or with meat – whichever way, it’s no wimpy side salad. No, it’s a meal.

INGREDIENTS:

FOR THE ROASTED BUTTERNUT SQUASH:

• 1-1/2 cup (1/2 inch) cubed butternut squash
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

FOR THE SALAD DRESSING:

• 2 tablespoons red wine vinegar
• 1 tablespoon fresh squeezed Meyer lemon juice (can substitute plain lemon juice)
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced (about 1/2 teaspoon)
• Pinch kosher salt and freshly ground black pepper, plus more to taste
• 1/2 cup olive oil

FOR THE SALAD:

• 1 (5-ounce) package baby kale, washed and dried
• Prepared roasted butternut squash
• 1 avocado, cubed
• 1 apple, cored and cubed (Fuji is great in this salad)
• 1/2 cup crumbled blue cheese
• 1/3 cup dried cranberries
• 4 hard-boiled eggs, halved

OPTIONAL TOPPINGS:

• Grilled chicken, sliced
• Crispy bacon, crumbled

DIRECTIONS:

1. Roast the butternut squash. Preheat oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Add butternut squash to the baking sheet and drizzle with olive oil, kosher salt, and black pepper. Toss to evenly coat the squash. Roast until soft and slightly golden in color, about 20 minutes. Remove from the oven and let cool to room temperature before putting on the salad.
2. Make the salad dressing. In a large salad bowl (the one you will use for serving) add vinegar, lemon juice, honey, Dijon mustard, garlic, kosher salt and pepper. Whisk together until smooth. Slowly drizzle in the olive oil until the mixture is smooth and combined. Taste the dressing and add more kosher salt and pepper if desired.
3. Assemble the salad. Top the dressing with the baby kale, butternut squash, avocado, apple, blue cheese, and cranberries. Toss to combine and make sure all ingredients are evenly coated. Top with eggs and serve.

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