Description
A fall kale salad full of textures and flavors that will make you crave this weekly!
Ingredients
For the Harvest Kale Salad:
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1 small butternut squash, peeled and cut into cubes (about 1lb precut)
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1 tbsp olive oil
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1/8 tsp cinnamon
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1/4 tsp smoked paprika
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1/4 tsp garlic powder
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1/8 tsp cayenne (optional)
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4 cups kale, stems removed and chopped
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4 oz white cheddar cheese, grated
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¼ cup dried cranberries
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⅓ cup candied pecans
- 1 honeycrisp apple, sliced or diced
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Salt and pepper to taste
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Other salad topping options: rotisserie chicken, sliced pear, roasted brussel sprouts, farro cooked in apple cider, quinoa, etc.
For the Maple Dijon Vinaigrette:
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1 tbsp stone ground mustard
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1 tbsp dijon mustard
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2 tbsps maple syrup
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1 tbsp lemon juice
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1/4 cup apple cider vinegar or white balsamic vinegar
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1/4 cup olive oil
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Salt and pepper to taste
Instructions
For the Harvest Kale Salad:
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Preheat the oven to 400°F.
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Add cubed butternut squash to a parchment paper lined baking sheet and toss with olive oil, cinnamon, smoked paprika, garlic powder, cayenne, salt and pepper. Roast for 25-30 minutes or until fork tender. You can also air fry at 375°F for 22-25 minutes or until tender.
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While the squash is roasting, add the stone ground mustard, dijon mustard, maple syrup, lemon juice, vinegar, olive oil, salt and pepper to the bottom of a salad bowl or mason jar. Shake or whisk until emulsified.
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Add the kale to the bowl and massage with the salad dressing. Toss with shredded cheese, cranberries, pecans, honeycrisp, roasted squash, and other desired toppings. Enjoy!
- Prep Time: 5
- Cook Time: 30
- Category: Side Dish