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!
Servings: 6 people
Ingredients
Salad
- 7 cups chopped kale drizzled and tossed with 1 tablespoon olive oil
- 3 cups diced butternut squash seasoned with 2 tablespoon maple syrup, 1 tablespoon olive oil, and ⅛ teaspoon of each salt and pepper
- 1 cup pecans roasted with 1 tablespoon maple syrup, and ⅛ teaspoon of both salt and cinnamon
- ½ cup dried cranberries
- ¼ cup blue cheese or feta cheese optional
Maple Thyme Vinaigrette
- 2 tablespoon olive oil
- 1 tablespoon maple syrup
- 3 tablespoon apple cider vinegar
- ⅛ teaspoon 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.