Kale Salad With Shaved Brussel Sprouts, Roasted Butternut Squash, And Maple Spiced Walnuts
This kale salad is loaded with all the flavors of fall: shaved brussel sprouts, roasted butternut squash, maple roasted walnuts, dried cranberries, and crumbled crunchy bacon, all topped with a bright raspberry vinaigrette. A must have during the colder winter months.
Ingredients
For The Salad
- maple spiced walnuts
- 2 cups shredded brussle sprouts
- 1 large bunch of shredded kale (about 5-6 cups)
- 1 cup butternut squash, cubed
- 2 tablespoon extra virgin olive oil
- ½ cup dried cranberries
- 3 strips bacon, crumbled
- ¼ cup shaved parmesan cheese
For The Vinaigrette
- ⅓ cup extra virgin olive oil
- 1/ cup shallot, chopped
- 2 tablespoon apple cider vinegar
- 1 teaspoon chopped fresh thyme
- salt and pepper to taste
- 1 ½ tsp raspberry perserves
Instructions
- Preheat the oven to 450 degrees.
- Place your cubed butternut squash onto a baking sheet and mix well with 2 tablespoons of extra virgin olive oil to coat. Sprinkle with a dash of salt before baking at 450 for about 20 minutes. Once cooked, allow to cool slightly before adding to the salad.
- While your squash is baking, separate kale from stems and roughly shred into pieces.
- Next, prepare your vinaigrette. Sautee the shallot in the olive oil in a small pot over medium heat on the stove for 2-3 minutes, until the shallot is tender and translucent. Remove from heat and add the apple cider vinegar, freshly chopped thyme, raspberry preserves, and a dash of salt and pepper. Whisk well to combine.
- Combine the shredded kale and shredded brussel sprouts in a large bowl and pour a small amount of dressing (about ¼ cup) onto the mixture. Stir well to coat the kale leaves and the brussel sprouts.
- Top the salad with the crumbled bacon, squash, spiced nuts and shaved parmesan cheese.
- Serve immediately.
Tried this recipe?Let me know how it was!