Roasted Squash and Kale Salad

Ingredients

Dressing

• 3 Tbsp. prepared marmalade
• 2 tsp. orange juice
• 1 tsp. balsamic vinegar
• ½ tsp. each of minced fresh ginger and finely grated orange zest
• 2 cloves garlic, minced

Salad

• 2 acorn squash, well washed, seeded and cut
• in cubes (skin left on)
• 2 Tbsp. vegetable oil
• 2 tsp. dried sage leaves
• ½ tsp. each of cinnamon, paprika and cardamom
• 6 cups lightly packed baby kale leaves
• ⅓ cup each of dried cherries and cashews
• ½ tsp. each of salt and pepper

Garnish

• 2 Tbsp. pumpkin seeds

Directions

1. Whisk together dressing ingredients and set aside.
   
2. Preheat the oven to 400 F.
   
3. Toss chopped squash with oil, dried sage and spices. Place on two baking sheets lined with parchment paper.
   
4. Bake for 30 to 45 minutes, tossing every 15 minutes. Rotate pans halfway through baking. Remove from the oven and cool completely.
   
5. When ready to serve, toss roasted squash with kale, cashews, dried cherries, salt, pepper and reserved dressing. Garnish with pumpkin seeds.