Ingredients

• 2 cups kale, massaged
• 1 1/2 tablespoons olive oil
• 1 cup roasted butternut squash, peeled and roughly cubed
• 1 tablespoon sunflower seeds
• 2 heaping tablespoons pomegranate seeds

• 1/4 cup Barney Butter Smooth Almond Butter
• 1 tablespoon tahini
• 1/4 cup olive oil
• 2 tablespoons warm water*
• Salt and pepper to taste
  
  *For a thinner texture, add more water

Directions

1. Preheat oven to 400F.
2. Peel and cube butternut squash.
3. Toss in 1 tablespoon of olive oil with salt and pepper to taste.
4. Place on a greased baking tray and bake for 20 minutes, take the squash out and flip it over then bake for another 15 minutes until tender, but not burnt.

1. Massage kale to break up fibers.
2. Sautée over medium heat with 2 teaspoons of olive oil for approximately 7 minutes, until kale is wilted but not completely crispy.

1. Whisk together 1/4 cup Barney Butter Smooth Almond Butter, 1/4 cup of olive oil, 1 tablespoon of tahini and 2 tablespoons of warm water and salt and pepper to taste.
2. Leftover dressing can be stored in the fridge for up to 2 weeks.

1. Toss together sautéed kale, 1 cup of roasted butternut squash, sunflower seeds, avocado slices and pomegranate seeds with 1-2 tablespoons of almond butter dressing (depending on how heavily you want it dressed).

Recipe courtesy of Georgie at In It 4 The Long Run.