Saturday, January 16, 2016

Kale And Spinach Salad With Roasted Squash, Dried Cranberries And Goat Cheese W/ Light Mustard Vinaigrette

KALE AND SPINACH SALAD WITH ROASTED SQUASH, DRIED CRANBERRIES AND GOAT CHEESE AND A LIGHT MUSTARD VINAIGRETTE 
Serves 6.
Ingredients:
Salad:
2 cups cubed butternut squash
1 T. olive oil
Salt and pepper to taste
4 cups finely shredded curly kale with ribs removed 

4 cups baby spinach leaves
2 oz. crumbled goat cheese
1/4 cup dried cranberries or cherries 

1/4 cup chopped toasted pecans
Vinaigrette:
1 T. minced shallots
1 T. Dijon mustard
1/4 cup red wine vinegar 

1/4 cup extra-virgin olive oil Salt and pepper to taste

1. Preheat oven to 400 degrees. Toss squash with olive oil and salt and pepper. Spread squash out in a single layer on a parchment-lined baking sheet and roast for 25 minutes or until tender, tossing squash cubes once. Remove and let cool to room temperature.
2. For vinaigrette, combine all ingredients in a small bowl and whisk until emulsified. Season to taste with salt and pepper.
3. Place kale in a large bowl and using your hands, massage the kale leaves to soften slightly. Add the cooled squash, goat cheese, cranberries and pecans. Drizzle with vinaigrette and toss to combine. Serve immediately. 

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