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Roasted Butternut Squash Kale Salad with Orange-Sage Dressing

Ingredients

  • Zest of 1 orange
  • 1 orange, juiced 12 cup of juice
  • 1 tablespoon white vinegar
  • 4 tablespoons olive oil
  • 6 fresh sage leaves, finely chopped about 2 tablespoons
  • teaspoon kosher salt
  • 1 medium butternut squash, peeled and chopped about 3 cups
  • 2 to 3 tablespoons olive oil
  • salt and pepper, to taste
  • teaspoon ground cinnamon
  • 1 head dino kale, leaves chopped into strips
  • cup red onion, thinly sliced
  • 1 Honeycrisp apple, thinly sliced
  • cup whole pecans, roasted
  • Cooked quinoa or brown rice for serving

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