This sweet and seasonal salad is a crowd pleaser.

Ingredients:

• 4 cups diced butternut squash
• 1 teaspoon ground sea salt
• ½ teaspoon organic ground cinnamon
• ½ teaspoon ground nutmeg
• 2 12-ounce bags chopped kale, stems removed
• 1 cup crushed apple chips
• 1 cup chopped hazelnuts, toasted
• 4 ounces feta cheese crumbles
• ½ cup sliced red onion

Maple Cider Vinaigrette

• ½ cup organic apple cider vinegar
• ¼ cup 100% pure maple syrup
• 1 teaspoon dijon mustard
• Ground sea salt, to taste
• Ground black pepper, to taste
• ½ cup olive oil

Prep time: 10 minutes
Cook time: 20 minutes

Directions:

1. Preheat oven to 425°.
2. In a medium bowl, combine butternut squash, salt, cinnamon and nutmeg. Place on a baking sheet and bake for 15-20 minutes. Transfer to a bowl and refrigerate.
3. For the maple cider vinaigrette: In a medium bowl, whisk together apple cider vinegar, maple syrup, mustard, salt and pepper. Slowly whisk in oil until emulsified.
4. In a large bowl, toss together all ingredients.
5. Serve in a large bowl garnished with extra toppings.

Recipe courtesy of the ALDI test kitchen. Visit ALDI.us for more kid-friendly recipes!