Description
A hearty and flavorful salad featuring sweet maple-roasted butternut squash, nutrient-rich kale, and crunchy spiced pecans, all tossed in a tangy maple-mustard vinaigrette.
Ingredients
- 2 1/2 pounds (1 kg, about 1 large or 2 medium) butternut squash, peeled, seeded, quartered, and cut into 1/2-inch pieces
- 1/2 cup (120 ml) extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 large bunch (about 8 ounces; 250 g) lacinato or curly kale
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- Pinch ground cloves
- Pinch cayenne pepper
- 1 tablespoon light brown sugar
- 1 1/2 cups (about 8 ounces; 250 g) pecans
- 1 small shallot, finely minced (about 2 tablespoons; 20 g)
- 2 tablespoons (30 ml) maple syrup
- 1 tablespoon (10 g) whole grain mustard
- 2 tablespoons (30 ml) sherry vinegar
- 1/2 cup (75g) dried cranberries
Instructions
- Adjust oven rack to center position and preheat oven to 400°F (200°C).
- Toss squash pieces with 2 tablespoons (30 ml) olive oil and season with salt and pepper. Arrange in a single layer on a foil-lined rimmed baking sheet. Bake until squash is tender throughout and well-browned around the edges, 45 minutes to 1 hour. Remove from oven and allow to cool completely before attempting to remove from foil. Carefully remove squash from foil using a thin metal spatula and transfer to a large bowl.
- While squash roasts, prepare spiced pecans: In a medium bowl, whisk together cinnamon, paprika, nutmeg, cloves, cayenne, brown sugar, and 2 tablespoons (30 ml) olive oil. Add pecans and toss to coat thoroughly. Transfer to a rimmed baking sheet and bake until toasted, about 5 minutes. Remove from oven, allow to cool slightly, then add to bowl with squash and kale.
- Remove the kale from its stems and cut it into 1-inch shreds. Add it to a large bowl.
- In a medium bowl, whisk together shallot, maple syrup, mustard, and vinegar. Whisking constantly, drizzle in remaining 1/4 cup (60 ml) olive oil. Season to taste with salt and pepper.
- Add cranberries to bowl with squash, kale, and nuts. Toss with half of dressing, taste, and add more dressing as desired. The dressed salad can be stored in the refrigerator for up to 5 days. Let it come to room temperature or briefly microwave until warm before serving.
Notes
- The dressed salad can be stored in the refrigerator for up to 5 days.
- Let the salad come to room temperature or briefly microwave until warm before serving.