Cranberry Orange Kale & Butternut Squash Chopped Salad
2 bunches kale (any kind) cleaned and chopped
1 small butternut squash peeled and diced.
½ cup dried cranberries
2 oranges peeled, sectioned and chopped
¼ cup pecan pieces lightly toasted
Cut squash and toss in olive oil and salt and pepper. Bake in 375 degree oven on parchment paper til lightly brown and cooked through. Cool.
Combine remaining ingredients and lightly toss with dressing below. Serve.
2 oranges juiced or ½ cup orange juice
1t fresh thyme
1t Dijon mustard
¾ cup extra virgin olive oil
Salt and pepper
Combine and blend in blend to emulsify