Autumn Kale Salad With Maple Balsamic Vinaigrette Recipes

AUTUMN KALE SALAD + MAPLE SAGE VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Slice the Delicata Squash (1) in half lengthwise and scoop out the seeds and innards. Slice the squash into half inch pieces and arrange them on a greased baking sheet.
• Spray with additional Ground Cinnamon (1 teaspoon). Sprinkle with a few grinds of Nonstick Cooking Spray (as needed), Sea Salt (to taste). Place the baking sheet in the oven for 30 minutes, flipping the squash halfway through.
• Thinly slice the Shallot (1) In a small bowl, combine the Apple Cider Vinegar (2 tablespoon), and Orange Champagne Vinegar (2 tablespoon) Add in the sliced shallot and allow to marinate for at least 15 minutes.
• Prepare Quinoa (1/4 cup) according to package's instructions. When finished, set the quinoa aside to cool.
• Heat Coconut Oil (3 tablespoon) medium heat in a saute pan. Begin removing the leaves from the Fresh Sage (3 sprig).
• When the oil is hot, toss the sage leaves into the pan. Let the sage sizzle for about 3-4 minutes. Remove the leaves with a slotted spoon and set aside on a paper towel to drain.
• Pour the remaining sage-infused oil into a small bowl. Finely mince or grate the Garlic (1 clove) and put it in the bowl.
• Whisk in the the Maple Syrup (1 tablespoon), Dijon Mustard (2 teaspoon), Whole Grain Mustard (2 teaspoon), Olive Oil (3 tablespoon), Ground Cinnamon (1 teaspoon) and the vinegar that the shallot soaked in. Reserve the marinated shallot.
• When the delicata squash is golden brown, remove from the oven and set aside to cool. Begin preparing the salad by chopping the Lacinato Tuscan Kale (1 bunch) put it into a large mixing bowl.
• Chop the Honeycrisp Apple (1) bite-sized pieces and add it to the kale.
• Add the marinated shallot, cooked quinoa, and salad dressing to the bowl. Toss thoroughly to infuse the dressing into the kale. Let sit for 10 minutes to marinate.
• Add in the cooled squash and gently toss. Freshly Ground Black Pepper (to taste)
• Plate the salad and garnish with fried sage leaves, Pepitas (3 tablespoon) and Asiago Cheese (to taste) Serve and enjoy!

AUTUMN BUTTERNUT AND KALE SALAD WITH MAPLE VINAIGRETTE

Steps:

• Heat oven to 450 degrees F. Toss squash, onion, maple syrup, oil, thyme and black pepper in a large bowl. Place evenly on large rimmed baking sheet lined with parchment paper; roast 30 minutes or until squash is tender and edges are starting to brown.
• Place kale in the same large bowl. Toss with hot, cooked squash and onions and set aside. Whisk vinaigrette ingredients together. Drizzle over salad and toss to combine. Sprinkle with cheese and pecans; serve immediately.