Name: Chopped Mexican Kale Salad and Better Blog Retreat 2016
Yield: 10 cups
Ingredients: 12 ounces diced butternut squash; 1 tablespoon olive oil; kosher salt and freshly ground black pepper; 8 cups lacinato kale (stems and veins removed and chopped); 2 cups shredded broccoli slaw; 6 radishes (very thinly sliced); 1/2 cup dried cranberries; 1/3 cup pepitas or pumpkin seeds; 1/3 cup Fire Roasted Poblano Ranch Dressing; 3 ounces cotija cheese; 1/4 cup roughly chopped cilantro leaves