2 Cups of Cubed Butternut Squash, Cooked and Cooled (I baked mine in a bit of oil at 375 for about 30 minutes)
2 Cups of Finely Chopped Kale
¼ Cup Dried Cherries
¼ Cup Roughly Chopped Toasted Pecans
2 Tablespoons Crumbled Goat Cheese
Dressing:
3 Tablespoons Apple Cider Vinegar
½ Tablespoon Algae Oil or Extra Virgin Olive Oil
1 Teaspoon Honey
Instructions
In a medium bowl, whisk together the apple cider vinegar, oil and honey until well combined.
Add the kale, and massage the kale with the dressing until coated. Divide the kale and dressing evenly among two jars.
Layer butternut squash and remaining ingredients in the jars with the kale. Secure with an airtight lid and refrigerate until ready to serve (up to three days).
Recipe by The Balanced Berry at https://www.thebalancedberry.com/cherry-butternut-squash-kale-salad/