Kale and Brussel Sprout Salad with Maple Squash

• Shredded Kale
• Shredded Brussel Sprouts
• Chopped almonds and pecans 
• Craisins 
• Dressing:
  • 1/4 C lemon juice
  • 2 tbsp dijon mustard
  • 1 clove garlic minced
  • Salt
  • 4 tbsp olive oil 

for the squash

• 1 butternut squash/ acorn squash/ delicata squash/ kabocha squash
• 2 tbsp cinnamon 
• 2 tbsp olive oil 
• 1 tbsp maple syrup 
• Pinch of salt

• Chop up your kale and brussel sprout (or buy pre shredded). 
• Mix together all dressing ingredients and pour about ½ over the kale and brussel sprout mixture. Massage with your hands so that the kale and brussel sprouts are fully coated. 
• Add in your chopped almonds and craisins. Let sit for 20-30 minutes before serving.

for the squash

• Chop up your sweet potato and squash (You can use whatever type you like or use a variety).
• Evenly coat in olive oil, cinnamon, maple syrup, and salt.
• Place on a baking tray or a glass baking dish and cook at 400 for 25-30 minutes.
• Serve all together and enjoy!