Kale Salad with Wild Rice and Roasted Butternut Squash
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8
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Calories
262 kcal
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Course
Main Course, Salad
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Cuisine
American
Kale Salad with Wild Rice and Roasted Butternut Squash
Description
The recipe begins by roasting peeled, seeded, and cubed butternut squash coated with olive oil, salt, and pepper until golden and caramelized. Meanwhile, wild rice is cooked until tender according to package instructions, and pecan halves are toasted in a skillet to bring out their nutty aroma. Leafy kale is washed, stemmed, and cut into ribbons, while shallot is minced for the salad.
A dressing combining apple cider vinegar, whole grain mustard, maple syrup, olive oil, fresh thyme, salt, and black pepper is emulsified to create a flavorful vinaigrette that complements the salad ingredients. Mandelated kale is mixed with some dressing to soften its texture before adding roasted squash, wild rice, pecans, dried cranberries, goat cheese, and minced shallot. The components are then tossed together for an even coating of the dressing.
The final salad offers a complex mix of textures: the soft roasted squash, chewy wild rice, hearty kale leaves softened slightly by massage, crunchy toasted pecans, sweet dried cranberries, and creamy goat cheese. The apple cider and maple dressing provides a lightly sweet and tangy note that enhances the flavors of the salad’s components.
Ingredients
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 black pepper freshly ground
- 2 kale about 8 cups), washed, stemmed, and cut into ribbons, lacinato, bunches
- 2 tablespoons shallot from 1 shallot, minced
- 1 cup wild rice uncooked
- ⅓ cup pecan halves toasted
- ½ cup dried cranberries
- ½ cup goat cheese , crumbled
Apple Cider and Maple Dressing
- 4 tablespoons cider vinegar
- 2 tablespoons mustard whole grain, stone ground
- 2 tablespoons maple syrup
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons thyme minced, fresh
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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