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!
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
- Preheat oven to 425 degree.
- 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.
- Roast squash for 35-40 minutes until lightly brown. Stirring halfway through to avoid uneven browning.
- 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.
- Wash and cut apple into thin slices. Peel and slice onion. Set aside.
- 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.
- 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.
- 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!