Ingredients for the Salad:
1 butternut squash, skin removed and chopped into chunks
1 Tbsp. EVOO or Tuscan Herbs Olive Oil
3 c. baby kale
2 c. Brussels sprouts, shredded
1 1/2 c. red cabbage, sliced
2 Tbsp. pomegranate seeds
2 Tbsp. Pepitas (pumpkin seeds)
Preheat oven to 375F. Add butternut squash and EVOO to baking sheet and mix together. Place in oven for about 45 minutes, flipping half way.
In the meantime, add dressing ingredients to a small bowl and mix.
In a large bowl, add remaining salad ingredients and roasted butternut squash. Then add dressing and combine.