Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C).
2.
On a parchment-lined baking sheet toss the
Butternut Squash (4 cups)
with
Olive Oil (to taste)
and
Sea Salt (to taste)
. Arrange in an even layer and roast in the oven for 15 minutes, until soft but not beginning to caramelize. Add the
Scallions (1 bunch)
and toss to coat in the olive oil.
3.
Arrange again in an even layer and return to the oven. Roast for another 15 minutes, or until the squash is lightly brown and the scallions have crisped.
4.
Meanwhile, in a large mixing bowl, toss the
Kale (1 bunch)
with
Olive Oil (1 Tbsp)
,
Lemon Juice (1 Tbsp)
and
Sea Salt (1/2 tsp)
with your hands until the greens are very well coated and starting to wilt.
5.
In a small mixing bowl, whisk together the maple
Maple Syrup (1 Tbsp)
,
Sambal (1 tsp)
, remaining
Lemon Juice (1 Tbsp)
,
Olive Oil (2 Tbsp)
and
Sea Salt (1/4 tsp)
until combined.
6.
Transfer the kale to a serving platter and top with the roasted squash and scallions. Drizzle the sweet chili dressing on top and serve. Enjoy!