Kale, Butternut Squash and Apple Salad with Maple Vinaigrette

• Produce

  • 1/2 Apple, large
  • 1 cup Butternut squash, roasted
  • 1/4 cup Red onion

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tsp Maple syrup, pure

• Baking & Spices

  • 1 Salt and fresh ground black pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pecans, roasted

• Dairy

  • 1/3 cup Feta cheese

• Other

  • 8 cups De-stemmed + chopped kale leaves

Found on littlebroken.com

Description

Ingredients

• 8 cups de-stemmed + chopped kale leaves
• ½ large apple (such as Granny Smith or Pink Lady), cut into matchsticks
• 1 cup cubed + roasted butternut squash*, cooled
• ¼ cup thinly sliced red onion
• ⅓ cup crumbled feta cheese
• ¼ cup chopped pecans, roasted
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. apple cider vinegar
• 2 tsp. pure maple syrup
• 1 Tbsp. Dijon mustard
• salt and fresh ground black pepper

Directions

• In a large bowl, toss kale leaves with half of the Maple Vinaigrette and use your hands to massage the vinaigrette into the leaves. It helps break down some of the toughness.
• Arrange apples, butternut squash, red onion, feta, and pecans on top of the kale leaves. Drizzle with the remaining vinaigrette and serve.
• Serves 4-5 (1 cup serving)
• Whisk all the ingredients in a small bowl until combined. Season with salt and pepper as needed