Smoked Butternut Squash Kale Salad

The sweet, smoky flavor of the butternut squash is blends perfectly with the crisp earthiness of the kale in this delicious salad. Thanks to Milford Spice for the Smoked Paprika - their spices never fail to be amazing!

INGREDIENTS

3 cups cubed butternut squash, about 1-inch cubes
1 Tbsp olive oil
½ tsp kosher salt
½ tsp freshly cracked black pepper
½ tsp garlic powder
½ tsp cumin
½ tsp Milford Spice smoked paprika
¼ tsp chipotle chile pepper
1 head lacinato/tuscan kale, leaves torn from stems
1 to 2 tsp olive oil
2 to 3 ounces goat cheese, crumbled
¼ cup roasted pepitas

For the Apricot Vinaigrette:

1/4 cup apple cider vinegar
2 Tbsp apricot preserves
2 garlic cloves, finely minced or pressed
1/4 tsp salt
1/4 tsp pepper
1 pinch crushed red pepper flakes
1/2 cup extra virgin olive oil

DIRECTIONS

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

• Place the squash on the sheet and toss with a tablespoon of olive oil. Season with the salt, pepper, garlic powder, cumin, Milford Spice smoked paprika and chipotle pepper. Toss well. Roast for 20 to 25 minutes, until the squash has started to caramelize.

• While the squash is roasting, chop the kale leaves. Place them in a large bowl and drizzle on 1 to 2 teaspoons of the olive oil. Use your hands to massage the oil into the kale, massaging for a few minutes. Let the kale sit for 5 minutes.

• Add a pinch of salt and pepper to the kale and toss. Add on the crumbled goat cheese and the roasted pepitas. Add on the squash. Drizzle with the dressing.