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Delicious Autumn Kale Salad Dish for Fall Flavors

Autumn Kale Salad Dish
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The Perfect Autumn Kale Salad Dish for a Cozy Season

Ingredients

Scale
  • 1 small butternut squash, peeled and diced (approx. 3 cups)
  • 1 tablespoon olive oil
  • Salt & pepper, to taste
  • 1 bunch curly kale, de-stemmed and chopped (approx. 5–6 cups)
  • 1 apple, thinly sliced (Honeycrisp or Gala)
  • ¼ cup dried cranberries
  • ¼ cup chopped pecans, toasted
  • 2 oz crumbled goat cheese (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • Salt & pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss diced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
  2. Wash and chop the kale. Massage with a drizzle of olive oil and a pinch of salt for 1–2 minutes to soften the leaves.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until smooth.
  4. Combine kale, roasted squash, apple slices, cranberries, toasted pecans, and goat cheese in a large bowl. Drizzle with vinaigrette and toss gently.
  5. Enjoy immediately, or let sit 10–15 minutes to allow flavors to meld.

Notes

    Nutrition

    Find it online: https://bakerslider.com/autumn-kale-salad-dish/

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