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2 cup shredded kale
1/2 small lemon, juiced
2 tablespoons extra virgin olive oil, divided
1/4 cup shredded Brussels sprouts
1/4 cup shredded carrots
2 medium apples, cored and diced
1 1/2 cup candied pecans
4 ounces crumbled goat cheese
1 1/2 cup butternut squash
1/2 cup pomegranate seeds
To make roasted butternut squash, put the squash on a small baking sheet.
Toss with 1 tablespoon of olive oil and a pinch or two of sea salt.
Roast at 425ºF until browned and soft, about 15 to 20 minutes.
Allow to cool completely.
Place the shredded kale in a large salad bowl.
Add lemon juice and 1 tablespoon extra virgin olive oil.
Mix well.
Add the other shredded vegetables/greens to the bowl as well as the chopped apple and pecans.
Make the dressing by combining all of the dressing ingredients in a lidded glass jar or canning jar.
Shake vigorously for 30 seconds, then pour it over the salad. Mix well.
Add the crumbled goat cheese, butternut squash and pomegranate seeds on top.
