Chopped Winter Salad with Butternut Squash, Kale and Lemon Honey Dressing
Ingredients
Salad
- 4 cups kale, chopped
- 2 medium carrots, chopped
- 1 cup roasted butternut squash, cubed
- 1/2 cup beets, canned and drained
- 1/2 cup feta cheese
- 1/2 cup pecans, chopped
Lemon Honey Dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt and black pepper
Instructions
- Combine all salad ingredients in a large bowl.
- Whisk together all salad dressing ingredients until well combined.
- Add dressing to salad and stir gently until well coated.
- Refrigerate for at least 1 hour before serving to allow dressing to soften kale leaves.
Notes
Salad will stay fresh for at least 2 days in the refrigerator.
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