Kale and Brussel Sprout Salad with Maple Squash

INGREDIENTS
- 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
INSTRUCTIONS
- 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!