Soups & Salads

Maple Mustard Kale Salad recipe

Maple Mustard Kale Salad

Difficulty Easy
Serves 8
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



  1. Preheat oven to 425 degrees. Foil a baking sheet.
  2. Prepare the butternut squash: use a large knife to carefully slice the squash in half lengthwise.
  3. Scoop out the seeds. Season the inside of the squash with salt and pepper.
  4. 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.
  5. Use a pairing knife to cut away the peel and stem. Slice the squash in ½ -inch wide half-moons.
  6. Whisk together all the vinaigrette ingredients. Set aside.
  7. Massage the kale so that it is tender. Add the kale to a large bowl and drizzle with a few tablespoons of the vinaigrette.
  8. 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.
  9. Reserve a few tablespoons of pecans, cranberries and apples for topping the salad.
  10. 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.
  11. 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.