Festive Kale & Squash Salad
- 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
- 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
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.
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.
While the kale is cooking, mix together all the spices for the salad in one small bowl + the dressing ingredients in another bowl.
Add the cranberries or cherries to the kale and squash. Mix in the spices. Then drizzle in the dressing and mix well.