Sweet Kale Salad with Butternut Squash

6 c (1 bunch) kale, stems removed (raw or lightly steamed)
1 c butternut squash, roasted and cubed
1/4 c dried cranberries
1/4 c walnuts, coarsely chopped
3T white balsamic or red wine vinegar
2T cranberry, cherry or grape juice
1T honey
salt and pepper to taste

Prepare squash by peeling and cubing then roasting on baking tray for 20 minutes in 350 oven.
While squash is roasting, remove stems from kale. Fresh and raw kale is best but If desired, steam greens in small amount of water for 3 minutes. Remove immediately and rinse with cold water. Chop into bite size pieces.
Blend together desired vinegar, juice and honey.
When squash and kale have cooled, toss together with, berries, walnuts and vinaigrette
For crispiest salad, serve immediately.


Serving Size: 4