Festive Kale & Squash Salad
Ingredients
- 1 Delicata squash cleaned, seeded, and cut into half moons
- 3 tbsp extra virgin olive oil
- 4 c organic kale chopped
- 1/4 c unsweetened dried cherries or cranberries cut in half
- 1/4 tsp cinnamon
- 1/2 tsp paprika
- 1/4 tsp nutmeg
Dressing Ingredients
- 2 tbsp pure maple syrup
- 1 tbsp mustard any kind you like (yellow, dijon, or stoneground)
- 1 tbsp red wine or apple cider vinegar
- 4 tbsp extra virgin olive oil
Instructions
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Preheat oven to 400 degrees. Line sheet pan with parchment paper. In a large bowl, toss squash with 2 Tblsp olive oil and place in a single layer on the sheet pan. Bake for ~20 minutes or until the edges are browned. Remove from the oven & transfer to a plate to cool. Keep the parchment paper on the sheet pan.
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While the squash is cooking, chop the kale & add to the same bowl the squash was in, with 1 Tblsp olive oil. Massage the kale, mixing it with the oil. Season, as desired, with Celtic or Redmond''s sea salt. Transfer kale to the same sheet pan/parchment paper and bake for ~8 minutes, shuffling it around during cooking to prevent burning. You will want some wilting & determine how crisp you want it for the salad – longer cook times for crispier texture. Transfer kale to the large bowl, along with the cooked squash.
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While the kale is cooking, mix together all the spices for the salad in one small bowl + the dressing ingredients in another bowl.
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Add the cranberries or cherries to the kale and squash. Mix in the spices. Then drizzle in the dressing and mix well.
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Enjoy!
