Soups & Salads
Maple Mustard Kale Salad
Prep Time 1 Hour
Cook Time 0
- ½ cup apple cider vinegar - Vinaigrette
- 4-5 Tbsp. maple syrup - Vinaigrette
- 3 Tbsp. Dijon mustard - Vinaigrette
- ¾ cup extra virgin olive oil - Vinaigrette
- 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, ½-inch dice
- 8-oz. parmesan cheese wedge, as needed
- Salt and pepper
- 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.
- 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. Note: If using fresh spinach, skip this step.
- 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.