Roasted butternut squash has become one of my new favorite foods. Its sweet, buttery flavor and creamy texture make it the perfect addition to a variety of dishes, including this salad. I made a few tweaks to the recipe to use the ingredients I had in my fridge. I swapped the dried cherries for pomegranates and the goat cheese for vegan feta cheese. I threw in a few radish slices and a handful of microgreens. I also added quinoa for a heartier, more protein-packed meal. This salad is simple, colorful, and full of flavor. It’s definitely worth a try!

Get the Recipe: Maple Roasted Squash & Kale Salad