This is a fairly #basic winter kale salad, but one that’s a staple come holiday season. Because if you’re going to put out a salad that has to compete with every other non-salad dish, it better be enticing. The maple pecans and goat cheese are enough for me to make room on my plate. Lou says this salad would need a rack of lamb for him to even consider it on Christmas.
I try guys, I really do.
So whether you are planning on making this for a crowd or for a table of one, this salad is a delicous meal all on it’s own!
- 1 package of cubed butternut squash, cut into smaller cubes
- Extra virgin olive oil (for roasting)
- 1/2 cup of raw pecans tossed in 1 tablespoon of maple syrup and a sprinkle of sea salt
- 1 small head of kale, chopped
- 1/4 cup of pomegranate seeds
- 1/4 cup of crumbled goat cheese
- 2 tablespoons of olive oil
- 1 tablespoons of apple cider vinegar
- 1 tablespoon of orange juice
- 1 teaspoon of dijon mustard
- 1 teaspoon of maple syrup
- sea salt and pepper
- Preheat the oven to 350 degrees.
- Lightly toss the butternut squash in olive oil, sea salt and pepper.
- Place on a baking sheet and bake for 25 minutes until fork tender.
- On a second baking sheet lined with parchment paper, spread the maple covered peans and roast for 7-8 minutes (you can put in with the squash during the last 7 minutes of baking).
- Whisk together the olive oil, apple cider vinegar, OJ, dijon mustard, maple syrup, sea salt and pepper to make the dressing (or add to a mason jar and shake until combined.)
- Pour the dressing over the kale and massage through.
- Toss in the roasted butternut squash, maple pecans, pomegranate seeds, and goat cheese.
- Serve immediately.
- Make this salad ahead of time and keep the ingredients separate until ready to toss together and serve either warm or cold.
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