Kale Salad
Plus roasted butternut squash, cranberries, goat cheese and candied pecans. Recipe by Chef Patty Wingo of Simply Delicious Catering.
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Cooking tools:
- Silicone baking mat
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
- Airtight container
- Zip-top bag
Ingredients
- 8 cups curly kale, shredded
- 2 cups roasted butternut squash, cut into bite-sized pieces
- 2 ounces goat cheese,crumbled
- ½ cup candied pecans, roughly chopped
- ¼ cup dried cranberries
- 1 shallot thinly minced
- 1 tablespoon Dijon mustard
- ¼ cup olive oil
- ¼ cup red wine vinegar
- Kosher salt
- black pepper
- 2 cups pecans
- 1 egg white
- 1 cup sugar, divided
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
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