Harvest Apple Kale Salad
Roasted squash, sweet apple, tangy cheese, and the most delicious maple balsamic vinaigrette
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.