Soups & Salads

Maple Mustard Kale Salad ingredients and recipe from your local grocery store Save A Lot

Maple Mustard Kale Salad

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Easy
Serves 8
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



  1. Preheat oven to 425 °F. Line a baking sheet pan with foil and lightly grease.
  2. 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.
  3. 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.
  4. Meanwhile, toast the pecans by heating them over medium-low heat in a dry pan until they are fragrant, about 3 minutes. Set aside.
  5. Whisk together all the vinaigrette ingredients. Set aside.
  6. 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
  7. Reserve a few tablespoons of pecans, cranberries and apples for topping the salad.
  8. 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.
  9. Use a vegetable peeler to shave parmesan on top of the salad. Serve salad with remaining vinaigrette, as needed.