Kale + Butternut Salad and Roasted Garlic Dressing
This is the best salad you will ever have!!
Ingredients
1 large butternut squash (chopped)
1/2 cup, plus 4 teaspoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 whole head garlic
1/2 cup raw pumpkin seeds
1/4 cup fresh lemon juice (from 1 large lemon)
2 teaspoons pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon finely chopped shallot
1 1/2 pounds chopped Tuscan kale
1 cup crumbled goat cheese
1 cup dried cranberries
Pre-heat the at oven to 345°F.
In a bowl toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper, for this recipe I added pumpkin pie spice seasoning for fall.
Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35–40 minutes. Remove garlic and squash from oven and set aside to cool. * Your squash might be done before your garlic, in that case pull the sheet of squash out and leave the garlic. Best way to test is by poking with a fork!
Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add Pumpkin seeds and cook, stirring occasionally, until about half are golden brown, 2–3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.
Cut off the top of the garlic head and squeeze all of the softened garlic into a ball jar. Add the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper and olive oil. Give it a good shake!
In a large mixing bowl, combine kale, roasted squash, cranberries, goat cheese, pumpkin seeds; toss together to combine. Add dressing and mix well. Enjoy!!
Tips: Dressing can be prepared 3 days ahead. Use a sealable jar to prepare so you can save it. Squash and garlic can be roasted together.
Use pre-cubed butternut squash if you dont have time to prep.
Kale + Butternut Salad and Roasted Garlic Dressing
Ingredients
Instructions
- Pre-heat the at oven to 345°F.
- In a bowl toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper, for this recipe I added pumpkin pie spice seasoning for fall.
- Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35–40 minutes. Remove garlic and squash from oven and set aside to cool. * Your squash might be done before your garlic, in that case pull the sheet of squash out and leave the garlic. Best way to test is by poking with a fork!
- Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add Pumpkin seeds and cook, stirring occasionally, until about half are golden brown, 2–3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.
- Cut off the top of the garlic head and squeeze all of the softened garlic into a ball jar. Add the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper and olive oil. Give it a good shake!
- In a large mixing bowl, combine kale, roasted squash, cranberries, goat cheese, pumpkin seeds; toss together to combine. Add dressing and mix well. Enjoy!!
- Tips: Dressing can be prepared 3 days ahead. Use a sealable jar to prepare so you can save it. Squash and garlic can be roasted together.
- Use pre-cubed butternut squash if you dont have time to prep.
