Kale Butternut Squash Salad

This butternut squash salad features baby kale, dried cherries, goat cheese, hazelnuts, and bacon!

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Preheat oven to 450 degrees, then peel and slice butternut squash.

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Roast for 15-20 minutes, until tender and beginning to brown.

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Meanwhile, make dressing by combining red wine vinegar, maple syrup, dijon mustard, and olive oil.

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Lay out bacon slices on paper towel-lined plate and microwave for 1 minute per slice. Let cool and chop.

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Toss baby kale with 2 T vinaigrette, then add squash, bacon, dried cherries, goat cheese, and toasted hazelnuts.

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Enjoy! Get full recipe @vanillabeancuisine.com

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