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Butternut Squash and Kale Salad with Maple Roasted Walnuts

Ingredients

For the Salad

  • 1 medium-sized butternut squash peeled and cubed
  • 1 tablespoon extra virgin olive oil for squash
  • 1 large bunch of kale chopped
  • ⅓ cup dried cranberries
  • ½ cup quinoa
  • 1 red onion sliced
  • Pecorino Romano shaved
  • sea salt
  • black pepper

For the Walnuts

  • 1 tablespoon pure maple syrup
  • 1 tablespoon coconut oil
  • ⅛ teaspoon freshly grated nutmeg
  • ¼ teaspoon sea salt

For the Dressing

  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 clove of garlic minced
  • sea salt
  • black pepper