Harvest Kale Salad for Friendsgiving
Supper for a Steal
Supper for a Steal
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  • 1 cup Champagne wine vinegar ¾ cup sugar ½ cup olive oil 1 tablespoon Dijon mustard For the salad: 1 butternut squash; peeled, seeded, and cubed 1 tablespoon olive oil salt and pepper 10oz baby kale 1 Gala apple, cubed ½ cup roasted, salted pepitas ½ cup Craisins Instructions To make the dressing combine the vinegar and sugar in a small saucepan. Bring the mixture to a boil over medium high heat. Reduce to a simmer, stirring occasionally until sugar dissolves, 2-3 minutes. Remove from heat and allow to cool. Add olive oil and mustard, whisking to combine. Refrigerate until needed. Heat oven to 400 degrees. Toss cubed butternut squash with olive oil and salt and pepper. Arrange on a baking sheet and roast 25-30 minutes, turning halfway through. Let cool. Assemble salad layer kale, cooled butternut squash, apples, pepitas and Craisins. Drizzle with dressing. Enjoy! 3.2.2929



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