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Winter Kale Salad with a Maple Thyme Vinaigrette

This hearty winter salad has maple roasted squash, healthy candied pecans, and blue cheese over kale and topped with a maple thyme vinaigrette!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: brunch, dinner, lunch
Cuisine: American
Keyword: butternut squash recipes, salad recipes, salad with candied pecans, winter salad
Servings: 6 people

Ingredients

Salad

  • 7 cups chopped kale drizzled and tossed with 1 tbsp olive oil
  • 3 cups diced butternut squash seasoned with 2 tbsp maple syrup, 1 tbsp olive oil, and 1/8 tsp of each salt and pepper
  • 1 cup pecans roasted with 1 tbsp maple syrup, and 1/8 tsp of both salt and cinnamon
  • 1/2 cup dried cranberries
  • 1/4 cup blue cheese or feta cheese optional

Maple Thyme Vinaigrette

  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 3 tbsp apple cider vinegar
  • 1/8 tsp of each salt, pepper, and fresh or dried thyme

Instructions

Salad

  • Preheat oven to 400.
  • Dice 3 cups of butternut squash and lay onto a cookie sheet lined with parchment paper. Toss with olive oil, maple syrup, salt, and pepper. Bake for about 40-45 minutes or until tender. Remove from the oven and let cool.
  • While the squash is baking measure out the kale into a big salad bowl. Drizzle with about a tablespoon of olive oil, then with your hands massage the oil into the kale leaves. This will help to make the kale tender. Set aside.
  • In a small frying pan measure in the pecans. Drizzle the maple syrup over the pecans and season with salt and cinnamon. Over medium-low heat cook pecans stirring frequently for about 5-7 minutes. Turn off the heat and set aside.
  • On top of the kale add cooled squash, candied pecans, cranberries, and blue cheese. Top with maple thyme vinaigrette and serve!

Maple Thyme Vinaigrette

  • Whisk together olive oil, maple syrup, apple cider vinegar. Whisk in salt, pepper, and thyme.
  • Drizzle over the prepared salad and serve.