Roasted Five Spice Butternut Squash and Kale Salad

Preheat oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with oil.

In a large bowl, whisk together 2 tablespoons oil, 1 teaspoon Simply Organic Garlic Powder (1 tsp), Chili Powder (1 tsp), Simply Organic Onion Powder (1 tsp), Smoked Paprika (1 tsp), Chinese Five Spice Powder (1/2 tsp), and ½ teaspoon Pink Himalayan Sea Salt (1/2 tsp).

Peel skin from squash, cut in half lengthwise and scoop out seeds. Slice Butternut Squash (1) crosswise into ½-inch slices; add to bowl with oil and spices and toss to coat. On prepared baking sheet, arrange squash in a single layer and roast 20 to 25 minutes until browned; let cool.

Meanwhile, in a large serving bowl, lightly massage Tuscan Kale (8 cups) for 30 seconds until slightly tenderized.

In a medium bowl, whisk together remaining ¼ cup Olive Oil (4 Tbsp), Apple Cider Vinegar (4 Tbsp), Shallots (2 Tbsp), Dijon Mustard (2 tsp), Honey (2 tsp), remaining ½ teaspoon Simply Organic Garlic Powder (1/2 tsp), remaining ¼ teaspoon Pink Himalayan Sea Salt (1/4 tsp), and Ground Black Pepper (to taste) to taste.

Add vinaigrette to kale and toss to coat. Add squash, Roasted Pepitas (3 Tbsp) and Manchego Cheese (1/2 cup), toss again to combine, and serve.