Kale Salad with Wild Rice and Roasted Butternut Squash
This filling kale salad with warm wild rice and roasted butternut squash, toasted pecans, goat cheese, and sweet-tart dried cranberries is dressed with an apple cider and maple dressing full of fall flavors.
Course Main Course, Salad
Cuisine American
Keyword kale salad
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 262kcal
Ingredients
For the Salad
2cupsbutternut squash, (from a 2 pound butternut squash), peeled, seeded, and cut into 1-inch cubes
2tablespoonsextra-virgin olive oil
½ teaspoon kosher salt
¼teaspoonfreshly ground black pepper
2bunches lacinato kale, (about 8 cups), washed, stemmed, and cut into ribbons
2tablespoonsminced shallot, from 1 shallot
1cupuncooked wild rice
⅓cuptoasted pecan halves
½cupdried cranberries
½cupgoat cheese, crumbled
Apple Cider and Maple Dressing
4tablespoonscider vinegar
2tablespoonswhole grain/stone ground mustard
2tablespoonsmaple syrup
4tablespoonsextra-virgin olive oil
2tablespoonsfresh thyme, minced
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
Instructions
Preheat the oven to 425°F. Add squash to a large sheet pan, drizzle with olive oil and season with salt and pepper. Use your hands to toss the squash so it is evenly coated, arranging in an even layer. Place in the oven to roast for about 15-20 minutes, or until squash is golden brown and bottoms are caramelized.
While the squash roasts, cook the wild rice according to the package directions. Toast the pecans in a skillet over medium heat until fragrant and lightly browned, about 5 minutes. Set aside.
Make the dressing by whisking the vinegar, mustard, and maple syrup in a small bowl (or add to a jar with a fitte lid.) Slowly drizzle in the olive oil, whisking (or shaking) to emulsify. Season with salt and pepper. If you like it more on the sweeter side, add more maple syrup to taste.
Add the kale and shallot to a large bowl and massage it with a tablespoon of the cider dressing until the leaves begin to tenderize and soften. Add the remaining salad ingredients to the bowl and toss to coat with 2-3 more tablespoons or so of the dressing, adding more if needed. This salad is best served the day of making but while not as fresh tasting, can be refrigerated overnight.