Soups & Salads
Maple Mustard Kale Salad
Recipe Courtesy of Save A Lot Test Kitchen
Prep Time 1 Hour
Cook Time 0
- Maple-Mustard Vinaigrette:
- ½ cup Kurtz apple cider vinegar
- 4-5 Tbsp. Bramely’s maple syrup
- 3 Tbsp. Kurtz Dijon mustard
- ¾ cup Medeiros extra virgin olive oil
- 1 small butternut squash
- 8 packed cups fresh chopped kale (can substitute fresh spinach)
- 1 cup Nutsome pecans, toasted
- 1 cup Tipton Grove dried cranberries
- 2 small tart apples, ½-inch dice
- Coburn Farms 8-oz. parmesan cheese wedge, as needed
- Marcum salt & ground black pepper
- Preheat oven to 425 °F. Line a baking sheet pan with foil and lightly grease.
- 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.
- Meanwhile, toast the pecans by heating them over medium-low heat in a dry pan until they are fragrant, about 3 minutes. Set aside.
- Whisk together all the vinaigrette ingredients. Set aside.
- Massage the kale so that it is 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. If using fresh spinach, skip
- 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. Toss the salad well. 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.