Warm Butternut Squash & Kale Salad with Goat Cheese & Pepitas

Ingredients

• 4 cups cubed butternut squash (3/4-inch)
• 1/2 cup thinly sliced onion
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon pure maple syrup
• 1/4 teaspoon kosher salt
• 1 1/2 cups thinly sliced stemmed lacinato kale
• 1 tablespoon lemon juice
• 1/3 cup crumbled goat cheese
• 1/4 cup pepitas, toasted
• 1/4 teaspoon flaky sea salt
• 1/8 teaspoon cracked black pepper

Instructions

1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
2. Spread squash and onion on the prepared baking sheet. Drizzle with oil and maple syrup; sprinkle with kosher salt. Stir to coat and spread in an even layer. Roast until tender, about 20 minutes.
3. Meanwhile, combine kale and lemon juice in a large bowl; toss to coat. Let stand while the squash is baking, allowing the kale to soften.
4. Add the roasted vegetables to the kale; toss to combine. Top with goat cheese, pepitas, flaky salt and cracked pepper.