Warm Kale and Spiced Butternut Squash
1 Bag of Cubed Butternut Squash
1 Bag or Small Bundle of Rainbow Carrots, Cubed
1 Tablespoon of Dried Cranberries
3 Large Handfuls of Kale
4 Tablespoons of Olive Oil
1 tsp each Turmeric, Yellow Curry Powder, Cinnamon
1 pinch Red Pepper Flakes
Salt and Pepper to Taste
1 Tablespoon Apple Cider Vinegar
Preheat the oven to 425 degrees Fahrenheit. In a large sheet pan, add the squash, carrots, spices, salt, pepper, red pepper flakes and 2 tbsp olive oil. Toss and coat the squash and carrots well. Roast until tender, approx. 20-25 minutes. In a bowl, combine the washed and chopped kale, squash, carrots, cranberries, apple cider vinegar, and the rest of the olive oil. Toss well, serve warm or at room temperature.
* For a heartier dish, add some cooked quinoa or top with a poached egg.