Blackberry and Butternut Squash Harvest Salad

Ingredients

• 10 ounces kale deboned and chopped
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 butternut squash 24 ounces, cubed
• 1 1/2 tablespoons olive oil
• salt to taste
• pepper to taste
• 1 cup pecans
• 1/3 cup pumpkin seeds
• 1 1/2 tablespoons maple syrup
• 1/8 teaspoon sea salt
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/8 sea salt
• 12 ounces blackberries Driscoll’s
• 1/4 cup goat cheese
• 1/4 cup dried cranberries

Nutrition

• Calories : 480 calories
• Carbohydrate : 28 grams
• Cholesterol : 10 milligrams
• Fat : 40 grams
• Fiber : 8 grams
• Protein : 10 grams
• SaturatedFat : 7 grams
• Sodium : 430 milligrams
• Sugar : 12 grams