Autumn Chopped Salad with Salted Maple Vinaigrette
I adore this butternut squash chopped salad! Kale, roasted, caramely buttery squash is served with creamy goat cheese, crunchy pepitas, dates and a delicious salted maple vinaigrette. It's lovely to eat on a fall day!
Ingredients
- 4 cups cubed butternut squash
- 1 to 2 tablespoons olive oil
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 6 to 8 cups kale, curly green or tuscan is fine, chopped
- 1 shallot or ¼ red onion, diced
- 4 ounces goat cheese, crumbled
- ½ cup dates, chopped
- ¼ cup roasted, salted pepitas
salted maple vinaigrette
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 garlic clove, finely minced or pressed
- ⅛ teaspoon freshly ground nutmeg
- ½ teaspoon kosher salt
- pinch of red pepper flakes
- ½ cup extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees F. Spread the squash out on a baking sheet.
- Toss the butternut squash with the olive oil, salt, pepper, garlic powder and smoked paprika. Roast for 20 to 25 minutes, tossing once or twice during cook time.
- While the squash roasts, chop the kale and place it in a large bowl. Add a drop of olive oil and massage the greens with your hands for a few minutes. This helps remove the bitterness and chewiness from the kale.
- Once the squash is done, assemble the salad! To the kale, add the butternut cubes, the onion, goat cheese, dates and pepitas. Drizzle on some of the dressing and toss well. Serve with extra dressing on the side!
salted maple vinaigrette
- Whisk together the vinegar, maple syrup, garlic, nutmeg, the salt, a pinch of fresh ground pepper and the crushed red pepper flakes. Whisk in the olive oil until emulsified. Dress the salad! This stays great in the fridge in a sealed container.
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