Ingredients

• 1/2 Butternut squash cubed

• 1 teaspoon Chili Powder

• 1 teaspoon Cumin

• salt and pepper to taste

• 1 granny smith apple chopped

• 1 Bag Kale massaged and stems removed

• 1/4 cup apple cider

• 1/4 apple cider vinegar

• 1/4 cup olive oil

• 1 tablespoon dijon mustard

• 1 tablespoon maple syrup

• salt and pepper to taste

Directions​

Place butternut squash on Parchment lined baking sheet.  Sprinkle cumin, chili powder, salt and pepper over the squash.  Spray with olive oil.  Roast in a 375 oven for 20-25 minutes.

Place Kale and apple in a large bowl.

When the butternut squash is done cooking add the to the kale.

In a Mason jar- add apple cider, vinegar, oil, maple syrup and mustard.  shake to combine.  Add the dressing to the salad.

Notes: can use Sweet potato instead of squash.