Kale Salad with Caramelized Squash + Maple Orange Dressing
Your seasonal fall menus need a fresh counterpoint, and this Kale Salad with Caramelized Squash + Maple Orange Dressing is IT. Serves 6.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
Ingredients
- 1 lb butternut squash, cubed (or about 3 cups any seasonal root veg, i.e. delicata squash, beets, sweet potatoes, or carrots)
- 2 tablespoons extra virgin olive oil
- 2 bunches dino kale, also known as Tuscan kale or lacinato kale, stems removed
- 1/2 cup pepitas
- 1/2 cup pomegranate arils, and/or dried cranberries, or thinly sliced apple, pear, or persimmon
- Handful or two crumbled goat cheese, feta cheese, or blue cheese
- Optional: few slices crispy bacon, crumbled
- 1 clove grated garlic or 1 finely chopped shallot
- 2 tablespoons apple cider vinegar
- zest and juice of 1 orange
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 1/3 cup extra virgin olive oil
- Kosher salt
- cracked black pepper
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