Celebratory Salad

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Celebrate the season with this gorgeous winter salad that’s crunchy and a little sweet. Enjoy as a festive side salad or hearty main dish when served with a protein like broiled salmon, baked chicken, or sauteed tempeh. Time-saving tip: Bake the squash and make the dressing ahead of time so you can quickly throw the salad together.

4 as a main dish, 8 as a side salad
For the salad
1 organic butternut squash, (1½-2 pounds)
2 tablespoons + 1 teaspoon Natural Grocers® Brand Organic Extra Virgin Olive Oil, divided
  Natural Grocers Brand Bulk Real Salt, to taste
  Natural Grocers Brand Organic Ground Black Pepper, to taste
1 bunch organic kale, washed and dried, stems discarded
1⁄4 teaspoon Natural Grocers Brand Bulk Real Salt
1 cup Natural Grocers Brand Bulk Organic Pecan Pieces
10 organic Brussels sprouts
1⁄4 of a small organic red cabbage
1⁄2 cup Natural Grocers Brand Bulk Organic Juice Sweetened Cranberries
1 organic tart apple, (such as a Pink Lady, Braeburn, McIntosh, or Jonathan), cored and sliced into half-moons or diced
1⁄2 cup goat cheese, feta, or blue cheese, (use vegan feta for dairy-free and vegan option)
For the dressing - Natural Grocers Brand Ingredients
2 teaspoons Organic Dijon Mustard
1⁄3 cup Organic Extra Virgin Olive Oil
1⁄4 cup Organic Balsamic Vinegar
2 teaspoons Organic Grade A Dark Maple Syrup
1⁄4 teaspoon Bulk Real Salt
1⁄2 teaspoon Bulk Organic Ground Black Pepper

1. Preheat oven to 375° F.

2. Peel and seed the butternut squash and cut into ½-inch cubes. In a large serving bowl, toss with 2 tablespoons of olive oil and a generous sprinkle of salt and pepper. Transfer to a baking sheet and bake for 40-45 minutes, or until the squash is tender and golden brown in spots, stirring halfway through baking.

3. Chop the kale into bite-size pieces and add them to the large serving bowl with 1 teaspoon olive oil and ¼ teaspoon salt. Use your hands to thoroughly massage and mix the kale for one minute; it should soften slightly and turn a brighter shade of green.

4. Heat a small skillet over medium heat. Add the pecans and toast, stirring frequently, until they are fragrant and lightly browned, 3-5 minutes. Transfer to a plate to cool.

5. Mix all the dressing ingredients in a small jar with a tight-fitting lid and shake vigorously.

6. Trim the stem of each Brussels sprout and remove any blemished leaves from the outside of the sprout. Very thinly slice the sprouts and cabbage. This is easily done using a food processor with the slicing attachment or a mandolin. Add the sliced vegetables to the bowl with the kale. Add about ½ the dressing to the bowl and mix well.

7. Roughly chop the cranberries and add to the bowl.

8. Once the squash is baked allow it to cool for 5 minutes. Add the squash, diced apple, and a little more dressing to the bowl and mix well. Taste and add more dressing if desired. Top with the pecans and crumbled cheese just before serving.

per one serving

Calories Carbohydrates Protein Fat Fiber
301 kcal 23 g 4 g 24 g 5 g

Recommended Beverage: Wine

Recommended Style: Sauvignon Blanc

Recommended Brand: Lobetia Sauvignon Blanc