The recipe is perfect for Thanksgiving: cozy and inviting!
Autumn Salad
Dressing
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tsp. Dijon mustard
- 1 clove garlic, minced
- 2 tsp. honey
- Salt, pepper
Salad
- 8 oz. fresh kale, stems removed, torn into bite-sized pieces
- 5 tbsp. olive oil, divided
- 8 oz. Brussels sprouts, halved
- Half of a butternut squash, cubed into bite-sized pieces
- 1/4 cup dried cranberries
- 1/4 cup pepitas
- 8 oz. crumbled goat cheese
Directions
- Combine ingredients for salad dressing with a whisk. Set aside.
- Toss butternut squash with 2 tbsp. olive oil, salt and pepper. Spread in a single layer on baking pan.
- On a separate banking pan, toss Brussels sprouts with 2 tbsp. olive oil, salt and pepper. Spread into a single layer.
- Roast squash and Brussels sprouts at 375F for about 20-30 minutes. (Brussels may be done faster than squash.)
- While roasting, massage remaining tablespoon of olive oil into kale leaves.
- Top kale with butternut squash, Brussels sprouts, cranberries, goat cheese and pepitas. Drizzle dressing over top.
Ashlea Chance, who shared this recipe, is the owner of Mavens & Makers in Cullman County.
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