This would be a great salad to make for Thanksgiving or Friendsgiving. This salad and dressing makes enough for 6 servings.
Let's get started.
Harvest Salad
2 Cups Cubed Butternut Squash
8 Cups of Kale
1/2 Cup Crumbled Goat Cheese
1/2 Cup Pecans, roughly chopped
1 Cup Dried Cranberries
1 Apple, Pitted and Cubed
1 Tbsp. Olive Oil
Kosher Salt
Freshly Ground Black Pepper
Maple Mustard Vinaigrette
1 Tbsp. Dijion Mustard
1 Tbsp. Maple Syrup
1/4 Cup Extra Virgin Olive Oil
1 Tbsp. White Balsamic Vinegar
Kosher Salt
Freshly Ground Black Pepper
Pre-heat your oven to 400 degrees Fahrenheit.
On a baking sheet add the butternut squash and a drizzle of olive oil, season with salt and pepper. Roast for 20-25 minutes or until tender. Remove from heat and allow to cool completely.
Add the Kale into your serving bowl and massage with a drizzle of olive oil and a pinch of salt. This helps tenderize the kale :)
Top the prepared kale with the butternut squash, apple, pecans, cranberries, and goat cheese.
In a separate bowl, combine the Dijion mustard, maple syrup, olive oil, vinegar, a pinch of salt and pepper. Whisk until well combined.
Toss the salad with the dressing until its combined.
Serve and enjoy.
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