Kale Salad with Maple Vinaigrette

Inspired by the kale salad at one of my favorite restaurants in beautiful White Salmon, Washington.

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4

Ingredients:

• 1 cup butternut squash, peeled, seeded, and cut into 1” cubes

• 1-2 bunches kale, de-ribbed and torn into 1-2” pieces

• ½ cup dried cranberries

• ¼ cup maple syrup

• ¼ cup olive oil

• ¼ cup Dijon or stone ground mustard

• ¼ cup apple cider vinegar

• salt + pepper, to taste

• option: sprinkle in some feta cheese

Directions:

Toss butternut with olive oil, salt, and pepper, and bake at 350F until tender (about 30 minutes).

In a small bowl or jar, whisk or shake together maple syrup, olive oil, mustard, and vinegar. Add salt and pepper as needed.

Pour dressing over kale in a large bowl and massage until leaves are tender and dressing is evenly distributed. Add roasted butternut and cranberries; toss to combine.

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Make it camp-friendly:

Prepare the dressing and the ingredients at home, then mix together and serve at your campsite.