Roasted Butternut Squash Kale Salad with Crab Cakes

Recipe courtesy of Desirée / @icanyoucanvegan

Preheat oven to 400°F.
In a medium bowl, combine butternut squash with a few drizzles of olive oil and salt and pepper, and toss until each piece is coated.
Transfer to a parchment-lined sheet pan and bake for 25 minutes, flipping halfway through. Set aside.
Meanwhile, cook plant-based crab cakes according to stovetop package directions. Set aside.
For the Maple Dijon Dressing, whisk all of the ingredients together in a small bowl.
In a large bowl, add the kale and drizzle with dressing to taste. Use your hands to gently massage the dressing into the kale leaves until somewhat softened and vibrant in color.
To serve, divide kale between two bowls and add in generous amounts of the butternut squash, cherry tomatoes and sliced avocado. Top with crab cakes. Drizzle with additional dressing if desired.

Roasted Butternut Squash Kale Salad with Crab Cakes

For the Maple Dijon Dressing:

Recipe courtesy of Desirée / @icanyoucanvegan

Preheat oven to 400°F.
In a medium bowl, combine butternut squash with a few drizzles of olive oil and salt and pepper, and toss until each piece is coated.
Transfer to a parchment-lined sheet pan and bake for 25 minutes, flipping halfway through. Set aside.
Meanwhile, cook plant-based crab cakes according to stovetop package directions. Set aside.
For the Maple Dijon Dressing, whisk all of the ingredients together in a small bowl.
In a large bowl, add the kale and drizzle with dressing to taste. Use your hands to gently massage the dressing into the kale leaves until somewhat softened and vibrant in color.
To serve, divide kale between two bowls and add in generous amounts of the butternut squash, cherry tomatoes and sliced avocado. Top with crab cakes. Drizzle with additional dressing if desired.