Category: Pecans

Kale, Apple, Squash Salad w/ Maple Balsamic Dressing

11/15/2022

Ingredients
For the Salad:
1 medium bunch curly kale washed and stems removed
1 medium delicata squash (can substitute butternut squash)
1 tbsp olive oil
1 large apple
1/2 cup raisins or dried cranberries
Optional: 1/3 cup pecans or sliced almonds
Salt and pepper

For the Maple Balsamic Dressing:1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp pure maple syrup
1 tbsp dijon mustard
1 pinch salt and pepper or to taste
Instructions

Preheat oven to 400 F.
Prepare squash by washing the outer skin. Slice the squash lengthwise and remove seeds. Slice again into half-moon shapes and transfer to a mixing bowl
Toss squash with oil, salt and pepper. Transfer to a greased rimmed baking sheet and arrange evenly
Bake for 10 minutes and then flip squash. Bake again for 10-15 more minutes until browned on both sides. Remove from oven and allow roasted squash to cool.
While the squash is cooking prepare the remainder of ingredients.
Add the kale with stems removed to a large salad bowl. Sprinkle on a pinch of sea salt and begin to massage the kale, rubbing the leaves firmly between your fingers for 2-3 minutes. Set aside.
Dice the apple
Add all of the dressing ingredients to a mason jar. Tightly seal the lid and shake the jar until dressing ingredients are combined.
Add half of the dressing to the chopped, massaged kale in your salad bowl. Toss kale with dressing until well combined.
Add cooled roasted squash, diced apple, raisins. and nuts (if using)
Pour on remaining salad dressing and toss well to combine all salad ingredients.

0 Comments

Kale, Apple and Pancetta Salad

6/24/2020

0 Comments

Serves: 4
⅓ cup extra virgin olive oil
4 ounces pancetta, diced
¼ cup Champagne vinegar
¼ cup pure maple syrup
¼ teaspoon salt
¼ teaspoon ground black pepper
1 small head radicchio, shredded
1 (8-ounce) bunch kale, stems discarded, leaves shredded
2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks
¾ cup pecans, pan-toasted if desired

Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool.
Add the Champagne vinegar, maple syrup, salt and pepper to the pan drippings and whisk well. Set dressing aside.
Combine the radicchio, kale, apples and pecans in a large bowl. Drizzle lightly with the dressing and toss gently. Adjust seasoning to taste with salt and pepper.
Garnish with the crispy pancetta and serve.

0 Comments

Kale, Apple, Squash Salad w/ Maple Balsamic Dressing

Kale, Apple and Pancetta Salad

Archives

Home

Weekly Update

Vendors

Directions

Contact Us