Crunchy Kale Salad
1 butternut squash, peeled,
seeded and cut into 1-inch pieces
2 tablespoons olive oil
1/4 teaspoon freshly grated nutmeg
salt and pepper
1 head of kale, stems
removed and leaves shredded
1/2 red onion, thinly sliced
2 tablespoons olive oil
3 slices 5 seed bread, torn into pieces
1/4 teaspoon garlic powder
2/3 cup whole roasted, salted cashews
1 cup cherry tomatoes, halved
6 ounces goat cheese, crumbled
maple dressing
2 teaspoons dijon mustard
2 garlic cloves, minced
2 teaspoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup pure maple syrup
1/2 cup extra virgin olive oil
Preheat the oven to 425
degrees F. Line a baking sheet with parchment paper. Add squash and drizzle
with olive oil. Season with nutmeg, salt and pepper. Toss to coat evenly. Roast until tender, about 25 to 30 minutes.
While the squash is
roasting, place the kale and onion in a large bowl. Cover with 1/4 of the maple
dressing and use your hands to massage the dressing into the kale, for 1 to 2
minutes. Let it sit for 20 minutes while you finish preparing the ingredients.
Heat a large skillet over
medium heat and add the olive oil. Toss in breadcrumbs and the garlic powder.
Cook, stirring often, until the bread is toasted and crisp, about 5 to 6
minutes.
Take half of the cashews
and finely chop them.
Assemble the salad by
tossing the massaged kale with the tomatoes, whole cashews, goat cheese and
squash. Cover with the chopped cashews and the breadcrumbs. Serve immediately
with the remaining dressing.
maple
dressing
In a large bowl, whisk together mustard, garlic, vinegar, salt and pepper.
Whisk in maple syrup. Slowly stream in
the olive oil while whisking the entire time. Makes double what you will need. Dressing can
be stored in refrigerator for up to one week.
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