Fall Kale Salad

This hearty salad has perfect fall flavors.

It is packed with fiber and nutrients and so easy to make.

Pair it with protein for a perfectly balanced meal.

Ingredients:

14 ounces chopped kale (about 5 cups)

1 can lentils (one cup)

20 ounces butternut squash, cubed

1 apple, chopped

Dressing:=

1/4 cup White Balsamic vinegar

2 Tbsp Dijon mustard

2 Tbsp maple syrup (can add a couple of drops of liquid stevia if more sweetness is desired)

salt and pepper to taste

Combine all ingredients together in a jar or glass.

Preheat oven to 400 degrees.

Roast butternut squash to desired tenderness and let cool.

In a large bowl mix chopped kale, squash, rinsed lentils, and apple.

Makes 5 servings (2 cups each) with dressing

Nutritional information per serving:

Calories: 165

Carbohydrates: 35 grams

Protein: 6 grams

Fat: 0 grams