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Fall Harvest Salad with Maple Dijon Vinaigrette

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 cups curly kale, stems removed and finely chopped
  • 3 cups butternut squash, peeled and cut into 1/2-inch cubes
  • 1 large Honeycrisp apple, thinly sliced
  • 1/2 cup pomegranate arils
  • 1/2 cup candied pecans
  • 4 oz creamy goat cheese, crumbled
  • 1/3 cup extra-virgin olive oil
  • 3 tbsp apple cider vinegar
  • 2 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • 1/2 tsp fine sea salt and freshly cracked black pepper

Method
 

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a sheet pan and roast for 18-20 minutes until golden and tender.
  2. Place chopped kale in a large bowl with a drizzle of olive oil and a pinch of salt; massage gently with your hands for 1 minute until softened.
  3. In a small jar, shake together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
  4. Top the kale with roasted butternut squash, sliced apples, pomegranate arils, and candied pecans. Drizzle with vinaigrette, toss gently, and finish with crumbled goat cheese.

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