Fall Kale Salad

A healthy butternut squash and kale salad with roasted pecans & cranberries, goat cheese and the perfect Mrs. Cubbison’s crouton crunch! Easy to make and so delicious, even the kale haters will want to try it!

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Servings: 8 | Prep Time: 10 min | Total Time: 25 min


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INGREDIENTS (For the Salad):

  • 2 tablespoons Challenge Butter

  • ½ butternut squash, peeled and diced

  • 2 teaspoons chopped fresh thyme

  • 8 cups firmly packed kale, stemmed and roughly chopped

  • 2 (3.25-ounce) packages Mrs Cubbison’s Honey Roasted Pecan Pieces & Cranberries

  • ⅓ cup sliced red onion

  • 2 ounces soft goat cheese

  • 2 cups Mrs. Cubbison’s Classic Seasoned Croutons

  • Salt and pepper to taste

INGREDIENTS (For the Dressing):

  • 2 teaspoons apple cider vinegar

  • 2 tablespoons Dijon mustard

  • 2 tablespoons real maple syrup

  • ¼ teaspoon garlic powder

  • 1 tablespoon extra virgin olive oil

  • Salt and pepper to taste



DIRECTIONS:

  • Place a medium skillet over medium heat.  Add the Challenge Butter followed by the butternut squash and thyme. Season with salt and pepper, then cook, stirring frequently, until the squash is just tender, about 10 minutes.

  • Be sure that it does not brown. Set aside to cool.

     

  • In a medium bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, and garlic powder.  Season with salt and pepper. While whisking, slowly drizzle in the olive oil until well combined. 

     

  • Place the kale in a very large bowl.  Drizzle on the dressing and toss to coat.  Sprinkle the salad with the cooled butternut squash, Mrs. Cubbison’s Pecans & Cranberries, red onion, goat cheese, and Mrs. Cubbison’s Croutons. Enjoy!