Harvest Salad with Maple Vinaigrette
Harvest Salad with Maple Vinaigrette
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Author
Jessica McCalla
I combined my favorite fall vegetables to create a delicious salad that makes the perfect side dish or works great as a main dish topped with your favorite protein. You can go as heavy or as light on the veggies and it doesn't require much measuring to pull this one together! I just love the different textures of this salad and it only needs a drizzle of the dressing to kick it up a notch. I hope you love it!
Ingredients
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about 20 oz butternut squash, cut into 1-inch cubes (if you can find it, precut squash is the way to go! I found mine at Trader Joe's)
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10 oz bag of shaved brussels sprouts
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about 5-7 oz of chopped kale, thick stems removed
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extra virgin olive oil, for drizzling
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salt
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½ tsp cinnamon, or to taste
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½ tsp garlic powder, or to taste
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dried cranberries
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candied pecans
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2 tbsp. apple cider vinegar
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1 tbsp. dijon mustard
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1 tbsp. maple syrup
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¼ tsp salt
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black pepper
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3 tbsp extra virgin olive oil
For the salad:
For the vinaigrette:
Directions
Preheat the oven to 425 degrees.
Make the dressing by combining the apple cider vinegar, dijon mustard, maple syrup, salt, and a dash of pepper in a small bowl. Slowly whisk in the olive oil until combined and you have a creamy dressing. Set aside.
On a baking sheet, add the cubed butternut squash, drizzle with olive oil (about 1-2 tbsp), and sprinkle with salt and cinnamon. Mix together with your hands until the butternut squash is covered and bake in the oven for 15 minutes.
While the squash is baking, in a bowl, add the brussel sprouts and drizzle with olive oil (about 1 tbsp.), and add salt and garlic powder. Mix together until combined. After the squash is done baking for 15 minutes, add the brussel sprouts to the pan with the squash and mix together. Put everything back into the oven for another 20-30 minutes, or until the veggies just begin to caramelize and brown slightly.
Meanwhile, sprinkle the kale with a tablespoon of olive oil and a sprinkle of salt and massage the kale for 2-3 until it is noticeably softer. Place on your serving platter.
Once the squash and sprouts are finished baking, remove from the oven and allow to cool slightly. Top the kale with the roasted veggies. Drizzle 2-3 tablespoons of the vinaigrette over the top, reserving the remainder of the dressing for extra drizzling, if desired. Top the salad with dried cranberries and candied pecans to your liking.
Serve and enjoy!