Description
A warm, hearty autumn salad featuring roasted butternut squash, massaged kale and spinach, crisp apples, toasted pecans, and sharp cheddar, all brought together with a warm maple vinaigrette.
Ingredients
Scale
- 8 oz (225g) Massaged Kale and Spinach Blend (baby spinach and young kale)
- 1 large Butternut Squash (approx. 2 cups cubed)
- 2 medium Granny Smith Apples (approx. 1.5 cups sliced)
- 1 cup (120g) Pecans
- 1 cup (100g) Sharp Cheddar Cheese (shredded)
- 1/2 cup (60g) Dried Cranberries
- 1/4 cup (60ml) Maple Syrup (100% Pure)
- 3 tbsp (45ml) Apple Cider Vinegar
- 1/2 cup (120ml) Extra Virgin Olive Oil (divided)
- 1 tbsp (15g) Dijon Mustard
- 1 clove Garlic (minced)
- Salt and Black Pepper (to taste)
- 1 tbsp Olive Oil (for tossing squash)
- 1 tbsp Olive Oil (for massaging greens)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast squash for 25-30 minutes, flipping halfway, until caramelized and tender. Let cool slightly.
- In a large mixing bowl, combine baby spinach and chopped kale. Drizzle with 1 tablespoon olive oil and a pinch of salt.
- Massage the greens with your hands for about 2 minutes until the kale turns darker green and becomes tender. Toss gently.
- While squash roasts, toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Chop roughly and set aside.
- In a small saucepan over low heat, combine maple syrup, apple cider vinegar, Dijon mustard, minced garlic, 1/4 cup olive oil, salt, and pepper. Whisk constantly until warm and emulsified. Do not boil.
- Remove saucepan from heat and slowly whisk in the remaining 1/4 cup olive oil.
- Add warm roasted squash to the massaged greens in the bowl.
- Add sliced apples, toasted pecans, dried cranberries, and crumbled cheddar cheese.
- Drizzle about 3/4 of the warm vinaigrette over the salad. Toss gently to combine.
- Taste and add more dressing if needed. Serve immediately while warm.
Notes
Massage the kale to break down fibers and improve texture. Toast nuts yourself for best flavor. Serve immediately as the greens will wilt if left to sit with the dressing. Components can be prepped ahead, but assemble and dress right before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the total sal
- Calories: 320
- Sugar: 20
- Sodium: 250
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 6
- Protein: 8
Keywords: fall salad, harvest salad, warm salad, maple vinaigrette, butternut squash salad, kale salad, autumn recipes, cozy dinner, vegetarian main course