Brazilian Kale/Butternut Squash and Brussels Sprouts Salad

When family gathers for a big meal, I like to bring more than one item. Must be a mom thing - I always want to make sure everyone gets enough to eat!

Brazilian Kale

One bunch of kale, sliced thin
2 T. coconut oil (or whatever oil you have)
5 garlic cloves, minced
One onion, diced
1/4 c. vegetable broth
1/2 t. liquid smoke
Salt to taste

Saute the garlic and onion in the oil until softened. Add a handful of kale and stir until wilted. Continue adding handfuls of the kale until you've cooked all of it. Sprinkle it with the broth and liquid smoke and let it steam for about 5 minutes. Season with salt, as desired. Serve. Enjoy!

Butternut Squash and Brussels Sprouts Salad

3 c. Brussels sprouts, ends trimmed, sliced in half
Olive oil
Salt to taste
1-1/2# butternut squash, peeled, seeded and cut into cubes
Olive oil
3 T. maple syrup
1/2 t. cinnamon
2 c. pecan halves
1 c. dried cherries

Lightly grease a cookie sheet with oil. In a separate bowl, mix Brusssels sprouts with 2 T. olive oil and salt. Spread the Brussels sprouts on the cookie sheet cut side down, and roast at 400F for about 20 minutes. After about 10 minutes, flip them over for even roasting.
Lightly grease a second cookie sheet with oil. In a separate bowl, mix the squash with 1 T. olive oil, maple syrup, and cinnamon. Spread the squash on the cookie sheet and roast at 400F for about 20 minutes. After about 10 minutes, turn it over for even roasting.
In another large bowl, combine the Brussels sprouts and the squash with the pecans and cherries. Mix well. Serve. Enjoy!