Roasted Butternut Squash and Blackberry Harvest Salad

Ingredients:

– 1 medium butternut squash, peeled and cubed

– 2 cups fresh blackberries

– 4 cups kale (de-stemmed and chopped)

– 1/2 cup candied walnuts (or you can make your own by tossing walnuts in sugar and baking them for a few minutes)

– 1/4 cup crumbled goat cheese (or more, if you’re a fan!)

– 2 tablespoons olive oil (for roasting squash)

– 1 tablespoon maple syrup (optional, for a touch of sweetness on the squash)

– 1 tablespoon lemon juice (for massaging the kale)

– Salt and pepper, to taste

– Balsamic vinaigrette or maple-dijon dressing (for drizzling)

Instructions:

1. Roast the Butternut Squash:

– Preheat your oven to 400°F (200°C).

– Toss the butternut squash cubes with olive oil, salt, pepper, and a drizzle of maple syrup (if you want an extra sweet flavor).

– Spread the cubes on a baking sheet in a single layer and roast for 20-25 minutes, flipping once halfway, until the squash is tender and caramelized.

2. Massage the Kale:

– While the squash is roasting, take your chopped kale and massage it with the lemon juice and a pinch of salt for about 2-3 minutes until the kale becomes darker, softer, and more tender.

3. Assemble the Salad:

– In a large bowl, combine the massaged kale, roasted butternut squash, blackberries, and candied walnuts. Gently toss everything together.

4. Add Goat Cheese:

– Sprinkle the crumbled goat cheese on top for that creamy, tangy finish.

5. Dress the Salad:

– Drizzle with your dressing (balsamic vinaigrette or a maple-dijon dressing would work beautifully) and toss gently to coat.

6. Serve:

– Serve immediately while the squash is still warm for a cozy, flavorful salad. Enjoy the balance of sweet, savory, and creamy!

Enjoy!