Light Kale Salad with Roasted Butternut Squash | Sautéed Green Beans with Lemon Vinaigrette

Let's bring some greens to the table in this third episode of our Easy Thanksgiving Menu for Two Series.
Paula puts together a kale salad with roasted butternut squash and dried cranberries. She also makes sautéed green beans with garlic and bacon instead of green bean casserole. Both dishes are excellent choices for Thanksgiving or any other time of year.
KALE SALAD
½ bunch Tuscan kale, cut into thin slices, about 2 cups
¾ cup roasted butternut squash, cut in cubes
1/3 cup apple, cut in cubes
¼ cup dried cranberries
1/3 cup roasted pecans, chopped
2 tablespoons feta cheese, crumbled
GREEN BEANS
A handful of green beans, about ¼ lb., trimmed
2 garlic cloves, cut into thin slices
1-2 tablespoons butter
¼ teaspoon salt
Bacon bits
A dash of black pepper, or to taste
Watch the video to learn how to make this recipe.
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Stay tuned for next episode. See you tomorrow!

[@virginiaromero4426]

It is getting better and better. Thanks Paula, love it