1 pound of butternut squash, cut into small bite sized pieces
4 tablespoons olive oil, divided
⅓ cup chopped yellow onion
3 cloves garlic, minced
½ teaspoon salt
3 teaspoons maple syrup
2 tablespoons balsamic vinegar
8 cups of chopped kale, loosely packed, about 1 large bunch
¼ cup pine nuts
3 ounces goat cheese, crumbled
To roast the butternut squash, heat the oven to 400 degrees F. Place the squash on a large baking sheet and toss with 1 tablespoon of olive oil, and salt and pepper to taste. Roast for 15-20 minutes, tossing halfway through. It is done once fork tender
To make the dressing, heat the remaining 3 tablespoons of oil in a medium saute pan over medium heat. Once hot, add in the onion and saute for about 5 minutes. Add in the garlic, salt and maple syrup and cook for an additional 2 minutes.
Transfer the onion mixture to a blender, add in the balsamic vinegar, and blend until mostly smooth.
Add the chopped kale to a large bowl, pour the dressing over top, and massage the dressing into the kale. Massage for a couple of minutes until all of the kale is coated with the dressing and a rich dark green color. Do not skip the massage! It makes the kale much softer and a lot tastier.
Gently toss in the butternut squash, pine nuts, and goat cheese. Serve immediately and ENJOY!