Roasted Butternut Squash

Ingredients

1 medium Butternut squash
4 tbsp Olive Oil
2 tsp Salt
1/4 tsp Black Pepper
2 tbsp Balsamic Vinegar
2 tsp Maple Syrup
1 tsp Dijon Mustard
1 pack of Kale
1/4 cup dried Cranberries
2 tbsp Raw Pumpkin seeds(pepitas)
60g Goat Cheese

Instructions

  1. In a large bowl, toss squash, 2 tsp oil, 1/2 tsp salt and 1/4 tsp pepper. Scrape into air fryer basket; reserve bowl. Cook at 200 degrees, shaking basket a few times, until squash is tender and golden, about 15 minutes.
  2. Meanwhile, in reserved bowl, whisk vinegar, syrup, mustard and 1/2 tsp salt, and remaining 2 tbsp oil. Add kale and massage into dressing to soften a bit.
  3. Transfer squash to bowl with kale. Add cranberries and pepitas and toss to combine; season with salt and pepper. Crumble goat cheese over and gently toss into salad.