Mexican-Inspired Kale salad with roasted squash

Whisk the dressing

In a small mixing bowl whisk together the olive oil, lime zest, lime juice, agave, garlic. Season with salt and pepper then set the dressing aside until ready to use.


Prep the croutons

Heat the oven to 325°F (170ºC). Slice a baguette into into ½-inch cubes. Add to a bowl and toss with olive oil, garlic, cilantro and chili powder. Season with salt.


Bake the croutons

Spread the croutons in a single layer on a baking sheet. Bake until the croutons are crisp and golden brown, about 15 to 20 minutes. Let cool.


Massage the kale

Toss ¼ cup of the dressing with the kale. Massage the dressing into the kale using your hands. Add more dressing if desired.


Assemble and serve

Add the butternut squash, avocado, queso fresco, pumpkin seeds, radish and croutons. Toss to combine then serve.