Kale and Blue Cheese Salad

For the salad:

• 2 cups (230g) pumpkin or butternut squash, chopped into 1-inch pieces
• 2 tbsp. olive oil
• 4 cups (270g) curly kale, leaf part only, chopped
• ¼  cup (30g) cranberries, dried
• 2 oz. (60g) blue cheese, crumbled
• ⅓ cup (30g) pecan nuts
• salt & pepper
  

For the dressing:

• 4 tbsp. Greek yogurt
• 2 tbsp. olive oil
• 2 tbsp. Dijon mustard
• 2 tbsp. honey
• 1 tbsp. lemon juice
• 1 tbsp. apple cider vinegar
• 1 garlic clove, crushed
• salt & pepper