Kale, Butternut Squash, and Apple Salad with Maple Vinaigrette
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 4 entree-sized portions
Ingredients
Salad:
1 small butternut squash, peeled and diced into ½-inch chunks (about 3 cups)
2 Tbsp coconut oil, melted
10 cups lascinato kale, ribs removed and chopped (loosely packed)
1 Granny Smith apple, cored and diced
½ small red onion, thinly sliced
½ cup crumbled feta cheese
½ cup pecans
Vinaigrette:
¼ cup extra-virgin olive oil
2 Tbsp apple cider vinegar
2 Tbsp pure maple syrup
2 Tbsp Dijon mustard
½ tsp salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment. On the prepared baking sheet, toss the butternut squash with the coconut oil until well-coated. Roast for 25-35 minutes or until just golden. Allow to cool. Note: this step can also be done ahead of time.
Meanwhile, whisk together all of the vinaigrette ingredients in a small bowl until well-incorporated; set aside
in a large bowl, toss kale leaves with the vinaigrette. Use your hands to gently massage the dressing into the kale to tenderize and fully coat the kale. Divide kale into portions and top each with ¼ of the butternut squash, apple, onion, feta, and pecans.