Salads
Autumn Kale Harvest
⏱ 25 minutes
🍽 4 people
👁 9 views
Ingredients
- 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
- 1 cup diced butternut squash
- 1/2 cup diced apple
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Preparation Steps
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 15-20 minutes, or until tender.
- In a large bowl, massage the chopped kale with 1 tablespoon of olive oil, salt, and pepper for about 2-3 minutes to tenderize it.
- In a small bowl, whisk together the apple cider vinegar and Dijon mustard.
- Add the roasted butternut squash, diced apple, crumbled blue cheese, chopped walnuts, and dried cranberries to the bowl with the kale.
- Drizzle the apple cider vinaigrette over the salad and toss to combine.
- Season with salt and pepper to taste, then serve immediately.
