• 5 cups butternut squash, cubed and peeled
  • ½ cup olive oil, plus 2 TBSP, divided
  • ¼ cup apple cider vinegar
  • 2 Medjool dates, soaked in hot water and drained
  • ½ tsp Paleo-friendly ground mustard
  • 2 tbsp almond milk, unsweetened
  • ½ tsp onion powder
  • 1 ½ tsp poppy seeds
  • 4 cups kale, chopped
  • 2 cups Brussels sprouts, shredded
  • 1 ½ cups pecan halves, toasted and chopped
  • 1 apple, diced
  • ½ cup pomegranate seeds
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. In a bowl, toss the butternut squash cubes with 1 tablespoon of the olive oil. Spread on the prepared baking sheet and roast for 25 minutes. Set aside to cool.
  3. Meanwhile, prep the dressing: Blend the apple cider vinegar with the softened dates, mustard, almond milk, onion powder, and ½ cup of the olive oil in a food processor until creamy and smooth. Str in the poppy seeds.
  4. In a large bowl, massage the kale with the remaining tablespoon of olive oil until softened.
  5. Add the shredded Brussels sprouts, pecans, apples, and pomegranate seeds to the bowl and mix well. Add the cooled butternut squash and toss gently. Slowly pour in the dressing a little at a time and toss each time to make sure it's evenly coated. Serve right away.