A perfect Fall or Winter salad with so much flavor!

Ingredients

For the Salad:

• 1 bunch of kale, de-stemmed and chopped
• 1/2 cup chopped cilantro
• 2 cups butternut squash, diced (time saver- buy the bags of pre-cut butternut squash)
• 3 TBSP avocado oil or olive oil
• 1 TBSP curry powder
• 1/2 cup candied pecans
• 1 tsp salt

For the Dressing:

• 1/4 cup tahini
• 1/4 cup water
• 2 TBSP apple cider vinegar
• 1 TBSP honey
• 1-2 cloves garlic (optional)
• Salt to taste

Instructions

1. Add kale to a large bowl and massage with 1 TBSP oil for 1-2 minutes. (This is a necessary step to break down the kale so it is not as tough and bitter). Add the chopped cilantro.

2. Preheat oven to 400 degrees F. Add the diced butternut squash to a baking sheet and coat with the remaining 2 TBSP oil, curry powder and salt. Mix well. Bake for 20-25 minutes until squash is tender.

3. To make dressing: Add all ingredients to a blender or food processor and blend until smooth.

4. Transfer to butternut squash to the bowl of kale and cilantro. Add the candied pecans. Drizzle with the tahini dressing. Toss to coat. Enjoy!