Kale, Apple & Roasted Butternut Squash Salad with Toasted Walnut Vinaigrette

A hearty yet fresh holiday salad made with tender roasted butternut squash, crisp apples, kale, and shaved Brussels sprouts, all tossed in a rich, creamy toasted walnut vinaigrette.

Course Salad

Cuisine American

Servings Servings

Calories 642kcal

Equipment

Ingredients

SALAD

1 large head dinosaur kale washed and chopped
½ cup Brussels sprouts shaved
1 red apple I love Honeycrisp, thinly sliced
½ cup Parmesan cheese freshly grated
⅓ cup dried cranberries

ROASTED BUTTERNUT SQUASH

1 medium butternut squash halved
sprigs fresh rosemary
sprigs fresh thyme
1 tablespoon olive oil
salt and pepper to taste

TOASTED WALNUTS

1 tablespoon olive oil
1 cup walnuts

VINAIGRETTE

1 cup olive oil
toasted walnuts
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoons red wine vinegar
2 garlic cloves
salt and pepper to taste

GARNISH

Parmesan cheese freshly grated
salt and pepper to taste

Instructions

Roast the Butternut Squash: Preheat oven to 425°F. Place the halved butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Top with fresh rosemary and thyme. Roast for 35-40 minutes, or until fork-tender. Let cool for 10 minutes, then cube into bite-sized pieces.
Prepare the Vinaigrette: In a skillet over low-medium heat, add olive oil and toast the walnuts for 4-5 minutes until fragrant. Set aside and let cool for 5 minutes. In a blender or food processor, combine toasted walnuts, olive oil, Dijon mustard, honey, red wine vinegar, and garlic cloves. Blend until smooth. Season with salt and pepper. Set aside. *If dressing is too thick, add 1 tsp of water until the desired consistency*
Assemble the Salad: In a large bowl, combine kale, shaved Brussels sprouts, sliced apples, Parmesan, and dried cranberries. Add the roasted and cubed butternut squash. Drizzle with toasted walnut vinaigrette and toss until well coated.
Garnish and Serve: Finish with freshly grated Parmesan, an extra sprinkle of salt and pepper, and serve immediately. Serve and enjoy!

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