Swap the kale for any greens you have on hand--think spinach, arugula, lettuce, microgreens...any way you can get your greens in, ya know??
What you'll need for the salad:
1 bunch kale
1 large carrot
1/2 medium butternut squash, roasted
1 large apple, chopped
1 sweet bell pepper
What you'll need for the dressing:
1/4 c olive oil
1 Tbsp dijon mustard
1/2 tsp sea salt
1/2 tsp ground pepper
juice of 1 lemon
1 Tbsp apple cider vinegar
1 shallot, minced
Preheat oven to 375*
Peel squash, removing skin. Cut in half, remove seeds. Drizzle with olive oil, salt, pepper. Place in a roasting pan. Cook for 20-30 minutes, or until a fork easily slides out easily.
Meanwhile, prepare veggies:
Dice pepper and apple
Peel carrot with a vegetable peeler in to ribbons
Tear kale from stems. Discard stems, and roll leafy greens between hands to soften before chopping.
Mince shallot, and wisk together ingredients for salad dressing.
Combine all ingredients in a large bowl. Top with diced, roasted squash and diced avocado.
Top with your protein of choice, or serve on the side of your favorite meal!
Serves 4 as a main, 6-8 as a side