Tag: cranberries

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Harvest Apple Kale Salad with Maple Balsamic Dressing

It’s all of the most wonderful flavors piled in a bowl together: meet my Harvest Apple Kale Salad with Maple Balsamic Dressing! I’ve been making some variation of this salad for years, and I think I’ve finally nailed the master recipe which I’m excited to share with you now. The maple balsamic vinaigrette is really something special– I first had something like it when I lived in New Hampshire for my dietetic internship. Maple syrup flows freely in NH, and it’s a very good thing!! I love the extra sweetness it adds to sharp balsamic vinegar, and it’s even better with dijon and a pinch of red pepper flakes.

The best part about this salad (besides it’s DELICIOUS flavors) is you can prep the ingredients and dressing ahead of time and portion it out for the week. Just keep the dressing separate until you are ready to eat it! Here’s what’s in this beauty of a fall salad:

  • Roasted butternut squash – you can totally make it in advance
  • Sliced apple – that you may have picked yourself this fall (!!)
  • Salty pistachios
  • Sweetened dried cranberries
  • Punchy gorgonzola cheese
  • Sweet maple balsamic dressing (with a peppery bite!)

Breaking down the kale leaves with a bit of salt (massage!) helps to make them softer. You also get the same effect if you mix the greens with dressing and let sit for 5 minutes or so before eating. Grab your greens and get to it- I think you’ll love this salad!

Harvest Apple Kale Salad

Morgan
Roasted squash, sweet apple, tangy cheese, and the most delicious maple balsamic vinaigrette
Print Recipe Pin Recipe
Prep Time 35 minutes
Course Salad
Cuisine American
Servings 4 people

Equipment

  • Half-sheet pan
  • Parchment paper
  • Salad spinner

Ingredients
  

Roasted Butternut Squash

  • 1 butternut squash, peeled and diced
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Kale Salad

  • 1 large bunch lacinato kale
  • 1 apple, thinly sliced
  • 1/3 cup gorgonzola cheese, crumbled
  • 1/4 cup dried cranberries
  • 1/4 cup salted pistachio nuts, crushed
  • Flaky sea salt (such as Maldon), for finishing

Maple Balsamic Vinaigrette

  • 1 garlic clove, crushed
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup
  • 3 tbsp balsamic vinegar
  • 1/2 cup olive oil
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • Freshly cracked black pepper

Instructions
 

1. Roast squash

  • Preheat oven to 400. Place squash on parchment-lined roasting pan and drizzle with olive oil, salt and pepper, tossing to coat. Roast 30-35 minutes total, until browned, turning once. While the squash cooks, prepare dressing and salad.

2. Prepare dressing

  • Combine all ingredients for dressing in a mason jar with a lid, and shake to combine. Or, combine in a small bowl and whisk until mixed. Taste, and adjust seasonings if needed.

3. Prepare kale and salad

  • Remove kale leaves from stem and chop or tear into bite-sized pieces. Wash and dry thoroughly in a salad spinner. Sprinkle 1 tsp coarse salt on top of kale and gently massage salt into leaves with fingers for about 30 seconds. Spin kale in salad spinner to remove excess salt.
  • Divide kale between bowls, and top with butternut squash, apple slices, pistachios, cranberries, and gorgonzola. Drizzle evenly with dressing, top with sea salt if desired, and enjoy.

Notes

Massaging kale with salt helps to break down its toughness. Alternatively,  toss kale with salad dressing and let rest for 5 minutes before serving.
Dressing keeps for a week or more in the fridge.
Keyword apple, gorgonzola, kale, maple dressing, salad

Tried this recipe? Be sure to rate it below, and tag @dinneronthecouch and #dinneronthecouch in your photos!

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Roasted Butternut Squash with Cranberries

I have been making this recipe since college! You read that right– as an off-campus dwelling Penn State nutrition student, I loved throwing a good dinner party with friends and roommates. Any excuse to cook at home– see, not much has changed there! I was really into vegetarian cooking at that time and made a ton of lentil burgers and tofu chocolate pie. All good decisions. The first time I had this dish was at the hot foods bar at Wegmans– aka the best grocery store in the northeast. I love it so much and I hope you do too!

We got really lucky with how many squash we harvested from our garden’s first year. Thankfully, butternut squash last for months in a cool, dark place. Once cut and refrigerated, the squash will turn soft in a few days, so I do prefer to peel and cut my own rather than buy it pre-chopped, though that is an option at some stores.

Our garden butternut squash harvest 2020!

To cut squash, make sure you have a sharp chef’s knife. A good knife is a true investment you will not regret. I like to cut the long neck of the squash off first, stand it upright on the flat cut, and trim off the peel with the knife. Work carefully to remove the skin from the round end, then cut in half and scoop out the seeds with a spoon before cubing the whole thing. It may seem like a pain, but I promise it won’t take longer than a few minutes and the squash is freshest this way!

One more note about a supremely awesome ingredient: PUMPKIN SEED OIL. It’s dark green, nutty, and so flavorful. I love drizzling roasted veggies with it! It’s also delicious mixed with balsamic vinegar to make a homemade salad dressing.

Okay… time for the recipe!

Roasted Butternut Squash with Cranberries

Morgan
The perfect, colorful veggie side dish.
Print Recipe Pin Recipe
Cook Time 35 minutes
Course Side Dish
Cuisine American
Servings 3 people

Equipment

  • Half-sheet roasting pan
  • Parchment paper

Ingredients
  

  • 1 butternut squash, peeled and diced to 1/2-inch cubes (about 1 1/2 lb total)
  • 1-2 tbsp olive oil
  • Salt and freshly-cracked pepper, to taste
  • 1/4 cup dried cranberries
  • 1 shallot, thinly sliced
  • 2 cups fresh baby spinach
  • Optional: Pumpkin seed oil, for drizzling

Instructions
 

  • Preheat oven to 425. Line roasting pan with parchment paper. Place the cubed butternut squash on the pan and drizzle with 1-2 tbsp olive oil, tossing to coat. Season with salt and pepper. Roast for 20 minutes.
  • After the squash has roasted for 20 minutes, remove tray from oven and add dried cranberries and sliced shallot, folding it in with the hot squash and spreading evenly on the tray. Return to oven and roast squash, cranberries and shallot for an additional 10 minutes.
  • Turn off the oven. Remove tray from oven and add baby spinach, gently folding in so it is coated in olive oil and begins to wilt. Return tray to oven for 5 minutes to fully wilt spinach.
  • Optional: drizzle with pumpkin seed oil before serving.
Keyword butternut squash, cranberries, pumpkin seed oil, shallot, spinach

Tried this recipe? Be sure to tag me @dinneronthecouch so I can cheer you on!