Kale & Butternut Squash Salad

It’s fall, and we can’t get enough pumpkin, squash, or bulky sweaters! This fall salad is hearty, but healthy and comes from the creative kitchen of our own fitness & health guru Katie. Don’t ever forget to eat your greens!

Ingredients:

• 1/2 cup EVOO
• juice of 1 1/2 medium lemons
• 1 shallot (finely diced)
• 1 tsp fig & balsamic mustard
• 1 tsp kosher salt
• 1 tsp dried oregano
• black pepper (to taste)
• 2 1/2 cups butternut squash (1/2 inch cubes)
• 1 bunch of kale
• 1 head radicchio
• 1/4 red onion (finely diced and optional!)
• 1 cup wheat berries
• 4 oz feta cheese
• 2 TB olive oil
• salt & pepper to taste

Directions:

1. Cook wheat berries according to package. Place in fridge to cool
2. Preheat oven to 350 degrees. Combine dressing ingredients in a mason jar. Shake vigorously and set aside
3. Toss butternut squash in olive oil. Spread over a baking sheet and season with salt & pepper. Bake for 25-30 min
4. While butternut squash roasts, chop kale and radicchio. Toss with the onion and half of the dressing in a large bowl. Set aside to let dressing soak into the kale
5. When squash is done, remove from oven allow to cool on the pan while you prep the rest of the salad
6. Add wheat berries to kale and radicchio with half of the remaining dressing. Add crumbled feta cheese and toss. Once butternut squash is cooled to room temp, add to the salad and toss with remaining dressing and enjoy