Butternut Squash and Kale Salad

salad6

Happy December! I know this recipe feels a little fallish for this late in the year, but it is too good not to share! We have eaten this salad three times since discovering all of its goodness a few weeks back. It’s great on its own OR served as a side. We enjoyed tossing in some grilled chicken for a little added protein (otherwise John is already snacking an hour after dinner). Dessert I (always) accept. But after dinner snacking I do not!

salad5

Ingredients

For the Salad:

  • 1 large butternut squash
  • 1/2 cup pecans
  • 1 bunch of kale
  • 6 oz goat cheese
  • 1 large Apple
  • 1 medium red onion
  • 1/2 cup Craisins
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 tablespoons brown sugar

For the Dressing:

  • 2 tablespoons pure maple syrup
  •  1/3 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 3/4 teaspoon sea salt

Instructions

  1. Preheat oven to 425 degree.
  2. Wash, peel, and cube squash. Place in a large mixing bowl and toss with 2 tablespoons olive oil and salt and pepper. Transfer to a foil lined baking sheet.
  3. Roast squash for 35-40 minutes until lightly brown. Stirring halfway through to avoid uneven browning.
  4. While squash is in the oven candy the pecans. Melt butter and brown sugar in a nonstick pan. Once brown sugar is dissolved add pecans, stir,  and cook 2-3 minutes over low medium heat. Place on wax paper to cool.
  5. Wash and cut apple into thin slices. Peel and slice onion. Set aside.
  6. Wash and dry kale and cut away the stems. Chop remaining leaves into bite size pieces. Toss with 1 tablespoon of olive oil. Set aside.
  7. To make the dressing, combine the maple syrup, olive oil, mustard, vinegar and salt in a salad dressing shaker (we used a mason jar with a lid) and shake until mixed well.
  8. Once the butternut squash comes out of the oven, serve the kale and top with with squash, onions, pecans, apple slices, craisins, and goat cheese. Dress salads and enjoy!

Bon appétit!

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