Plant-Based, Vegetarian, GF, Dairy Free
Fall Kale Salad

INGREDIENTS
- 2 C Kale, Chopped
- 1/2 C Butternut Squash (roasted with maple syrup + olive oil)
- 1/4 C Cannellini Beans
- 1/4 C Apple, Chopped
- 1 tbsp Pumpkin Seeds
- 1 tbsp Chopped Walnuts
- Lemon Vinaigrette Dressing
INSTRUCTIONS
- Chop your kale into small pieces, massage with a little bit of olive oil and set aside
- Chop up your apple, drain your beans and then assemble!
- Add your roasted squash, beans, apple, pumpkin seeds, and walnuts to the kale. Top with your dressing and enjoy!