Maple Mustard Kale Salad

Prep Time
1 hr
Cook Time
0 mins
Total Time
1 hr
Yields
8
Directions
- Preheat oven to 425 degrees. Foil a baking sheet.
- Prepare the butternut squash: use a large knife to carefully slice the squash in half lengthwise. Scoop out the seeds. Season the inside of the squash with salt and pepper. Place the squash cut-side down on the baking sheet.
- Bake for 30-45 minute or until flesh is easily pierced with a fork. Let squash cool. Use a pairing knife to cut away the peel and stem. Slice the squash in ½ -inch wide half-moons.
- Whisk together all the vinaigrette ingredients. Set aside.
- Skip this step if using fresh spinach. Massage the kale so until tender. Add the kale to a large bowl and drizzle with a few tablespoons of the vinaigrette. With clean hands, gently massage the leaves by crunching the leaves until they just begin to wilt.
- Reserve a few tablespoons of pecans, cranberries and apples for topping the salad.
- Add the kale; and remaining pecans, cranberries and apples to a large salad bowl. Drizzle with a ¼ cup of the vinaigrette.
- Top with the sliced squash and reserved toppings. Use a vegetable peeler to shave parmesan on top of the salad. Serve salad with remaining vinaigrette, as needed.
Ingredients
- 1 small Butternut Squash
- 8 packed cups Fresh Chopped Kale (can substitute Fresh Spinach)
- 1 cup Pecans, toasted
- 1 cup Dried Cranberries
- 2 small Tart Apples, 1/2-inch dice
- 8-oz. Parmesan Cheese Wedge, as needed
- Salt and Pepper, to taste