1cupcubed and roasted butternut squash(follow the Tips below)
1/4cupcrumbled blue cheese
1/4cuppomegranate seeds or dried cranberries
MAKE THE VINAIGRETTE:
Combine all of the vinaigrette ingredients in a jar, seal with a lid and shake to combine. Set aside.
MAKE THE SALAD:
In a large bowl, toss together the kale, squash and blue cheese. Toss with the vinaigrette. Divide the salad among serving bowls and sprinkle with pomegranate seeds or dried cranberries? before serving.
If you are preparing this recipe as GLUTEN-FREE, I'd sub feta cheese for the blue cheese unless you're sure that your blue cheese is gluten-free. Be sure to use a brand of Dijon mustard that is know to be GF too.
To roast the squash: Preheat the oven to 400 degrees F. Cut, seed and peel your butternut squash. Carefully cut the squash crosswise into 3/4-inch slices, and then cut those slices into cubes. Lightly coat the squash with olive oil and a big pinch of salt. Spread squash evenly on a baking sheet lined with parchment paper. Roast for 10 to 15 minutes, then turn cubes over and roast or an additional 10 to 15 minutes or until tender.