Ingredients
Prep
- 16 oz kale
- 5 T extra-virgin olive oil divided
- 1/2 t coarse sea salt
- 1 t Dijon mustard
- 1 T maple syrup
- 2 T balsamic vinegar
- 1 C raw pecans
- 1/3 C raw pumpkin seeds
On Cooking Day
- 1 1/2 T maple syrup
- 1/8 t sea salt
- cooking spray
- 24 oz frozen butternut squash
- 12 oz blackberries
- 1/4 C crumbled goat cheese
- 1/4 C dried cranberries
- 1 pkg whole wheat dinner rolls
Instructions
To Assemble
- Remove stems from kale, and chop. Add to a large bowl with 2/3 of the olive oil and sea salt. Massage kale for 2-3 minutes. This will bring out a bright green color and give a milder flavor to the kale.
- In a small jar, combine remaining 1/3 of the olive oil, Dijon mustard, maple syrup, balsamic vinegar, and a pinch of salt to create a dressing. Shake to combine.
- Combine pecans and pumpkin seeds in a small container with a lid.
To Cook
- Toss nuts with maple syrup and sea salt. Spray a sheet pan with cooking spray. Spread nut mixture on the sheet pan and roast at 400 for 8-10 minutes.
- Cook butternut squash per package instructions. Add cooked squash, candied nuts, and dressing to kale. Toss to combine.
- Add blackberries, goat cheese, and dried cranberries to the salad and toss. Serve with whole wheat dinner rolls.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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