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This Week's Top Recipes

All-Fall Salad

VegetarianGastro-PubOven

Time: 35 minutes

Yield: 4 servings

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About

It's hard to pack a whole season into a single salad, but dang it, All-Fall Salad does a pretty amazing job of it! Tender roasted butternut squash adds sweetness and autumnal fun, as do the crunchy toasted pepitas and the notes of smoky maple syrup! A little creamy goat cheese with some garden-fresh kale, plus a touch of lemon juice twinkling like beams of fall sunshine; you'll find that eating this All-Fall Salad is like watching the leaves turn golden and waft away on the breeze! Find your bite of fall bliss!

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Ingredients

  • 4 cups butternut squash, cut into 3/4-inch cubes
  • 1/2 cup onion, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups lacinato kale, stemmed and thinly sliced
  • 1 tablespoon lemon juice
  • 1/3 cup goat cheese, crumbled
  • 1/4 cup pepitas, toasted
  • 1/4 teaspoon flaky sea salt
  • 1/8 teaspoon cracked black pepper

Directions

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -Line a large rimmed baking sheet with parchment paper.

Step 3 -Spread the squash and the onion out onto the prepared baking sheet.

Step 4 -Drizzle the squash and the onion with the oil and the maple syrup.

Step 5 -Sprinkle the squash and the onion with the kosher salt and stir to coat.

Step 6 -Spread the squash-onion mixture in an even layer and roast until tender, about 20 minutes.

Step 7 -In a large bowl, combine the kale and the lemon juice and toss to coat. Let the kale mixture stand while the squash is baking to allow it to soften.

Step 8 -Add the squash-onion mixture to the kale mixture and toss to combine.

Step 9 -Top the salad with the goat cheese, the pepitas, the flaky salt, and the cracked pepper.

Step 10 -Serve.

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