Ingredients
Scale
For the dressing:
- ¼ cup plain kefir
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 small clove garlic, grated
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground cracked pepper
For the salad:
- 2 cups cubed butternut squash (about .6 lbs)
- 1/2 tablespoon olive oil
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 1 bunch curly kale, stems removed and roughly chopped (about 8 packed cups)
- ½ large or 1 small apple, chopped
- ¼ cup pumpkin seeds
Instructions
For the dressing:
- In a small bowl, whisk together kefir, apple cider vinegar, honey, garlic, salt and pepper.
For the salad:
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- On baking sheet, toss butternut squash with olive oil, salt and pepper. Roast in the oven at 425 degrees F until tender and slightly browned, about 20 minutes.
- In a large bowl, add kale and dressing and using your hands massage dressing into kale until kale is wilted and has shrunk in size, about 2 minutes.
- Add roasted butternut squash, apple and pumpkin seeds, and toss well. Season with additional freshly ground cracked pepper, to taste.