Butternut Citrus Kale Sheet Pan

Ingredients

Citrus Dressing

2 clementine oranges and zest
2 garlic cloves
2 tablespoons apple cider vinegar
2 teaspoons dijon mustard
4 deglet dates, soaked
1 sprig fresh rosemary

Sheet Pan

2 clementines, split into wedges
1 16 oz. bag frozen butternut squash
½ red onion, chopped
2 small apples, diced
2 handfuls fresh kale, chopped
grains, starches, or greens to serve

Method

Preheat the oven to 400°F.

To prepare the Citrus Dressing, add all of the ingredients to a blender and blend until smooth.

To prepare the sheet pan, add the butternut squash, kale, apples, clementines, red onion, and as much Vinaigrette Sauce as you like in a large mixing bowl. Toss well and spread on a parchment-lined baking sheet. Bake for about 20-25 minutes or until tender.

Serve over cooked wild rice or your starch or leafy green of choice and enjoy! Consider making a double batch of the sauce to drizzle some on top to serve.