Kale Salad with Butternut Squash

Serves: 4 Save

Ingredients (11)

  • VINAIGRETTE:
  • 2 tablespoons extra virgin olive oil
  • 1½ tablespoons apple cider vinegar
  • 2 teaspoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • SALAD:
  • 3 cups trimmed and thinly sliced kale
  • 1 cup cubed and roasted butternut squash
  • 1/4 cup crumbled blue cheese
  • 1/4 cup pomegranate seeds or dried cranberries

Directions

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