Step 1

In a small bowl, whisk together kefir, apple cider vinegar, honey, garlic, salt and pepper.

Step 2

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Step 3

On baking sheet, toss butternut squash with olive oil, salt and pepper. Roast in the oven at 425 degrees F until tender and slightly browned, about 20 minutes.

Step 4

In a large bowl, add kale and dressing and using your hands massage dressing into kale until kale is wilted and has shrunk in size, about 2 minutes.

Step 5

Add roasted butternut squash, apple and pumpkin seeds, and toss well. Season with additional freshly ground cracked pepper, to taste.