2 bunches kale (any kind) cleaned and chopped
1 small butternut squash peeled and diced.
½ cup dried cranberries
2 oranges peeled, sectioned and chopped
¼ cup pecan pieces lightly toasted
2 oranges juiced or ½ cup orange juice
1t fresh thyme
1t Dijon mustard
¾ cup extra virgin olive oil
Salt and pepper
Cut squash and toss in olive oil and salt and pepper. Bake in 375 degree oven on parchment paper til lightly brown and cooked through. Cool. Combine remaining ingredients.
Combine and blend in blend dressing ingredients to emulsify. Lightly toss salad with dressing and serve.