1 butternut squash, peeled, seeded and cubed
4 Tbsp. coconut oil or extra virgin olive oil
1 large bunch Tuscan kale
3 shallots, sliced thin
1/3 cup toasted pepitas (pumpkin seeds)
1/2 cup crumbled feta cheese, plus more for garnish
1 avocado, diced
handful of tortilla chips
juice of one juicy lime
3 Tbsp. extra virgin olive oil
1 Tbsp. maple syrup or honey
1/2 tsp. sea salt and pepper, to taste
Preheat the oven to 400'. Put the squash on the tray and drizzle with the olive oil, taco seasoning and a few pinches of salt only if your seasoning does not contain salt. Toss to coat and spread in an even layer. Roast in the upper third of the oven for 25 minutes or until just softened and the edges begin to brown. Remove and cool completely.
Remove the stems from the kale and chop it well. Put it in a large mixing bowl with the green onions. Whisk your dressing ingredients together, pour it on the kale and massage it into the kale with your hands. This will soften up the leaves. You may do this a couple hours in advance, keep covered in the fridge.
When ready to assemble your salad. Toss the pepitas, feta, avocado and cooled squash with the greens to combine. Crumble the tortilla chips on top along with a little extra feta cheese.