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Kale Harvest Salad

From Lathemtown Farm Fresh Market

<p>This baby kale salad has kabocha squash, dried cranberries, pumpkin seeds and feta with an apple cider vinegar dressing. <br /> The colors and flavors make it lovely for fall. And if your tastebuds are anything like mine, you’re going to <span class="caps">LOVE</span> it.</p>
Source: (Entered by Amy Rose)
Serves: Serves 2

4 cups Baby kale
1/2 each Kabocha squash (can sub butternut)
1 tsp Coconut oil, melted
2 Tbs Dried Cranberries
1/4 cup Pumpkin seeds
1/4 cup Feta, crumbled
2 Tbs Apple cider vinegar
1 Tbs Orange juice
1/4 cup olive oil
1 tsp Dijon mustard
1 Tbs garlic, minced
1/4 tsp Cinnamon
1/2 tsp Sea salt
1/4 tsp Ground pepper

Step by Step Instructions
  1. Preheat oven to 375°. Wash the outside of the kabocha squash with warm water. Cut the squash in half and scoop out all the seeds. Cut the squash into 1-inch semicircles.Toss the squash pieces with coconut oil, sprinkle with sea salt and spread on a roasting pan. Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender and golden.tsp
  2. While squash is roasting, prepare the dressing but placing all ingredients except the olive oil in a small bowl. Whisk until combined, then slowly whisk in the olive
  3. To prepare the salads, place a portion of the baby kale on a plate, top with a portion of cranberries, pepitas and feta. Add the roasted kabocha slices, drizzle with desired amount of dressing and serve.