Warm Maple Roasted Butternut Squash and Kale Bulgar Salad

Matt made this the other night and it is so delicious! It's a warm salad, so I think it's great for a vegetarian winter dinner.

Ingredients:

2 cups of uncooked bulgar
1/2 cup dried cranberries
1/2 cup chopped walnuts

For the squash
1 butternut squash, peeled and diced
2 TB EVOO
1 TB real maple syrup
1 teaspoon salt
1/2 tsp pepper

For the Kale
1 TB EVOO
8 cups chopped kale, stems removed
2 tsp minced garlic
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1/4 tsp crushed red pepper flakes

Dressing
2 TB apple cider vinegar
1 TB maple syrup
1 TB orange juice
2 tsp dijon mustard
1 tsp kosher salt
1/4 tsp pepper
1/2 cup EVOO

Directions:
Preheat oven to 400. Place squash on a jelly roll pan and drizzle with EVOO, maple syrup, salt and pepper. Toss and roast for 15-20 min.
Cook bulgar according to package instructions, adding 1/2 tsp of salt to boiling water. Set aside.
In a large saute pan, heat 1 tsp EVOO over medium heat, then add kale. Cook and stir until wilted. Stir in garlic, salt, pepper, nutmeg, and crushed red pepper. Cook 1 additional minute.
Make the dressing: whisk together the apple cider vinegar , maple syrup, orange juice, mustard, salt and pepper. Whisk in EVOO until incorporated.
In a large bowl combine bulgar, kale, squash, cranberries, and walnut. Stir in dressing and serve warm

We ate it with parmesan garlic bread, but it would be great too with some kind of soup maybe, or as a side to a meat dish.