Kale Salad with Rosemary Roasted Butternut Squash, Pecans & Cranberries

Today I submitted this recipe into Paleo Bakehouse for their amazing Kickstarter campaign to open up a gluten-free kitchen in Miami. They are collecting recipes to put together an e-book as a reward for people who contribute to their campaign. They’re a great company you should all definitely check out!

If you’re interested in checking out their campaign and donating to it, you can click the link below:
Paleo Bakehouse Kickstarter Campaign Page

And now, for the recipe…..

Kale Salad with Rosemary Roasted Butternut Squash, Pecans & Cranberries
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1 bunch of Kale, chopped, with ribs trimmed
½ Butternut Squash, peeled & cubed into ½” pieces
¼ cup dried Cranberries
½ cup raw Pecans
½ cup Olive Oil, divided
2 tbsp minced fresh Rosemary, divided
1 teaspoon Honey, divided
2 teaspoon Salt
1 half large Orange
Olive Oil, for drizzling
Preheat oven to 400 degrees.
Toss squash with ¼ cup oil, 1 tablespoon rosemary and 1 teaspoon honey. Place in a 9×12” baking dish in a single layer. Roast for 20 minutes.
While the squash is baking, toss pecans and cranberries with ¼ cup oil, 1 tablespoon rosemary, 1 teaspoon honey and salt.
After the squash has cooked for 20 minutes, remove from oven, add the pecan mixture and gently stir everything together and then try to lie in a single layer again. Roast for another 20 minutes. Remove from oven and let cool.
Place kale in a large salad bowl. Squeeze the juice from the orange over the kale and drizzle with olive oil and toss. Top with the roasted mixture.

Happy Friday everyone! Have a great weekend!

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