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Smoked Butternut Squash Kale Salad
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
¼ tsp chipotle chile pepper
1 head lacinato/tuscan kale, leaves torn from stems
1 to 2 teaspoons 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 teaspoon salt
1/4 tsp pepper
1 pinch crushed red pepper flakes
1/2 cup extra virgin olive oil
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.