Kale Salad with Wild Rice and Roasted Butternut Squash

Name: Kale Salad with Wild Rice and Roasted Butternut Squash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving
Ingredients: 2 cups butternut squash; 2 tablespoons extra-virgin olive oil; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 bunches lacinato kale; 2 tablespoons minced shallot; 1 cup uncooked wild rice; ⅓ cup toasted pecan halves; ½ cup dried cranberries; ½ cup goat cheese; 4 tablespoons cider vinegar; 2 tablespoons whole grain/stone ground mustard; 2 tablespoons maple syrup; 4 tablespoons extra-virgin olive oil; 2 tablespoons fresh thyme; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8
Calories
262 kcal
Course
Main Course, Salad
Cuisine
American

Kale Salad with Wild Rice and Roasted Butternut Squash

Iris Warren

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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.

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Ingredients

Servings

For the Salad

2 cups butternut squash , (from a 2 pound butternut squash), peeled, seeded, and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 bunches lacinato kale , (about 8 cups), washed, stemmed, and cut into ribbons
2 tablespoons minced shallot , from 1 shallot
1 cup uncooked wild rice
⅓ cup toasted pecan halves
½ cup dried cranberries
½ cup goat cheese , crumbled

Apple Cider and Maple Dressing

4 tablespoons cider vinegar
2 tablespoons whole grain/stone ground mustard
2 tablespoons maple syrup
4 tablespoons extra-virgin olive oil
2 tablespoons fresh thyme , minced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

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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.

Nutrition Information

Show Details

Calories 262kcal (13%) Carbohydrates 24g (8%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 7mg (2%) Sodium 390mg (16%) Potassium 243mg (7%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 4232IU (85%) Vitamin C 13mg (14%) Calcium 66mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 262 kcal

% Daily Value*

Calories	262kcal	13%
Carbohydrates	24g	8%
Protein	5g	10%
Fat	17g	26%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Cholesterol	7mg	2%
Sodium	390mg	16%
Potassium	243mg	5%
Fiber	3g	12%
Sugar	10g	20%
Vitamin A	4232IU	85%
Vitamin C	13mg	14%
Calcium	66mg	7%
Iron	1mg	6%