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Maple Mustard Kale Salad

Maple Mustard Kale Salad

Prep Time: 1 hour
Cook Time: 0 minutes
Total Time: 1 hour
Yields: 8

Maple Mustard Vinaigrette:
  • 1/2 cup Kurtz Apple Cider Vinegar
  • 4-5 tbsp Ginger Evans Maple Syrup
  • 3 tbsp Kurtz Dijon Mustard
  • 3/4 cup Medeiros Extra Virgin Olive Oil
Salad 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
Directions:
  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. 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.
  3. Whisk together all the vinaigrette ingredients. Set aside.
  4. 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.
  5. Reserve a few tablespoons of pecans, cranberries and apples for topping the salad.
  6. 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.