1 bunch beets -cut away stems-rinsed and patted dry
1 Butternut Squash, peeled and cubed
1 small red onion, cut in wedges
2 oz. goat cheese
Olive oil for drizzling
Optional: pistachios
Maple Vinaigrette Dressing
2 tsp. fresh Orange Juice
1 Tbsp. Pure Maple Syrup
1 tsp. Sherry Wine Vinegar
Pinch of salt
1 Tbsp. Extra-Virgin Olive oil
Directions
Place beets into a square of heavy-duty foil. Drizzle with olive oil, fold up ends of foil around beets and place in 425F oven for 45 minutes to 1 hour. Remove from oven and cool. Remove skin and cube for salad – allow to cool.
Place butternut squash on foil lined sheet pan. Drizzle with oil. Bake at 425F degree oven for 20-25 minutes or until tender. Place onion on foil lined baking sheet and bake at 425F degrees for approximately 15 minutes or until onions soften and start to caramelized.
Drizzle Kale leaves lightly with olive oil and pinch of salt if desired, and massage (just like massaging someone’s back) until leaves are tender. While this may sound strange it’s what will make your Kale taste better and easier to digest.
Combine all ingredients for Maple Vinaigrette Dressing and whisk.
When serving – lay kale leaves on a platter, scatter with roasted butternut squash, beets, sliced onions, nuts and goat cheese. Lightly coat with dressing or serve on the side.
