Harvest Salad with Cider Mustard Seed Dressing
This salad captures the essence of fall with the warm flavors of squash and kale combined with crunchy apples and nuts and finished with zesty cider vinaigrette
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Cooking tools:
- Cutting board
- Chef's knife
- Peeler
- Oven
- Stove
- Baking sheet
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 1 small butternut squash, peeled, cubed
- 1 tablespoon olive oil
- 8 – 10 stalks green kale, chopped
- 1/2 a red apple
- 1/3 cup thinly sliced red onion
- 1/3 cup hazelnuts, toasted, chopped*
- Optional: 1/3 cup freshly shaved Parmesan cheese
- 2 teaspoons black mustard seeds
- 1/4 cup apple cider
- 3 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sea salt
- black pepper to taste
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