Warm Kale Salad with Roasted Fall Veggies & Pecans
What you Need
1 small butternut squash, cut into 1 inch pieces (4 cups)
4 Portobello mushrooms, stemmed and quartered
2 shallots, cut into 1 inch pieces
2 tablespoons Tessemae’s Lemon Garlic
coarse salt and ground pepper
1 bunch kale stemmed and chopped (10 ounces)
½ cup Tessemaes Honey Poppyseed
¼ cup pecans
3 ounces fresh goat cheese (optional) Â
What to do
Heat your oven to 450. Toss the squash, mushrooms, and shallots with the Lemon Garlic on a large rimmed baking sheet. Season with salt and pepper. Roast until tender and browned, tossing once halfway through, about 25 minutes total.
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Toss the warm veggies with the kale and Honey Poppyseed dressing. Top the salad with pecans and goat cheese.