Sweet, savory, crisp and cruciferous—this fall salad layers flavors in a way that will have you scooping out second and third helpings! It's a delicious vegetarian lunch on its own and completes a beautiful, seasonal dinner when paired with roasted pork tenderloin or a slow roasted chicken.

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Cube and roast butternut squash with olive oil and salt.

Chop kale, slice apples into matchstick size pieces and slice onion thinly.

Add all to salad bowl then top with remaining nuts, fruits and cheese.

In a separate bowl, quickly whisk dressing together until everything is incorporated. Then, pour over salad and toss.

Serve and enjoy!

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