cookingwithcocktailrings.com
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.
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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.
2
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.
3
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.
4
Assemble and serve
Add the butternut squash, avocado, queso fresco, pumpkin seeds, radish and croutons. Toss to combine then serve.
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