For the salad:
2 cups peeled and cubed butternut squash
2 sprigs fresh rosemary, stems removed
1 tbsp extra virgin olive oil
4 cups kale, de-stemmed and chopped
½ honey crisp apple, chopped
½ cup pomegranate seeds
¼ cup fresh mint, chopped
1 cup cucumber, chopped
4 tbsp goat cheese
For the dressing:
¼ cup extra virgin olive oil
3 tbsp fresh lemon juice or apple cider vinegar
1 tbsp pure maple syrup
½ tsp sea salt
Pepper to taste
Pan fried oat topping:
½ tbsp extra virgin olive oil
¼ cup oats
- Preheat the oven to 400 degrees. Place squash on a lined baking sheet and toss with extra virgin olive oil, salt, pepper, and rosemary. Roast for 20-25 minutes or until tender. Remove from the oven.
- On medium to low heat add the olive oil and oats to a pan. Heat for 4-5 minutes, stirring until the oats are slightly golden and crispy. Remove from the pan.
- In a small bowl or glass jar whisk together the salad dressing ingredients. In a large bowl add the chopped kale, and drizzle with the salad dressing and mix well. Let it sit for 5 minutes to let the flavours come together.
- Top the salad with the remaining salad ingredients and the oat topping.