Kale Salad with Roasted Butternut Squash and Beets

Ingredients:
For the Salad

• 1 1/2 cups sweet potato, small dice
• 1 1/2 cups beets, small dice
• 1 1/2 cups butternut squash, small dice
• 1 cup red onions, small quartered 
• 4 cups chopped kale 
• 1 tablespoon olive oil
• 1 lemon, juiced
• a couple pinches sea salt

Instructions:

1. Preheat the oven to 375 F. 
2. Transfer the prepped veggies onto a baking sheet and drizzle with olive oil and season with salt and pepper. Place in oven bake for 40-45 minutes, until golden. 
3. While the veggies roast, massage the kale with the olive oil, lemon juice and salt. Transfer to a large bowl.
4. Remove veggies from oven, adjust salt and pepper as needed.
5. Toss the roasted vegetables with the kale.
6. Serve immediately.