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Ingredients

  • Maple Roasted Butternut Squash
  • 1 tablespoon oil
  • 1 tablespoon liquid margarine
  • ½ cup brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon pepper
  • 2½ pounds butternut squash, skin and seeds removed, cut into 2-inch pieces
  • ¼ cup maple syrup
  • Kale
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ pound cleaned and trimmed kale, cut into 1-inch strips
  • 1 cup walnut halves
  • ½ cup sweetened dried cranberries

DIRECTIONS

  1. For Maple Roasted Butternut Squash: In a bowl, combine the oil, margarine, sugar, salt, cinnamon, nutmeg and pepper. Add the cut squash and mix well. Roast the squash on a sheet pan at 350° for 40 to 45 minutes or until tender and caramelized; refrigerate until chilled. Toss the chilled squash with the maple syrup.
  2. For Kale: In a bowl, whisk together the oil, lemon juice, honey, salt and pepper. Add the kale and toss, then add the Maple Roasted Butternut Squash and toss to combine. Finally, fold in the walnuts and cranberries. Serve garnished with additional walnuts and cranberries.

3 Responses to Harvest Kale Salad

  1. Tanya says:

    I bought this in the store this past week and it was so good! Definitely going to try it at home. So glad the recipe is available online. Thank you Roche Brothers and Chef Dunn!

  2. Ann says:

    This dish was brought to our work gathering for Christmas two years ago. And it was delicious! It our favorite and the dish of that day.
    And now it will be our thanksgiving and christmas side for this year. Thansk Roch Brothers for a delicious dish. Even my 5 and 6yr olds love it.

  3. Stacey says:

    I just had this for lunch today and now I am addicted! So yummy!

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