Recipes
Blood Orange and Roasted Butternut Squash Kale Salad

Blood Orange and Roasted Butternut Squash Kale Salad

Yield: 4 servings

½ cup blood orange juice
3 Tbsps. fresh lemon juice
2 Tbsps. red wine vinegar
1 clove garlic, minced
¼ cup extra virgin olive oil
3 blood oranges, peeled, seeded and cut into 12 pinwheels
1 bunch kale (about ¾ lb.), stemmed and finely chopped
1 cup butternut squash, medium dice
1 Tbsp. butter
½ cup toasted walnuts
2 Tbsps. pomegranate seeds

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