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Recipe for kale salad with butternut squash, cranberries, and goat cheese

Kale salad with butternut squash, cranberries, and goat cheese
Kale salad with butternut squash, cranberries, and goat cheeseKaroline Boehm Goodnick for the boston globe

Serves 6

This makes a wonderful first course: It adds some needed greenery to the holiday table and feels like Thanksgiving with cranberries and roast squash. Or top it with leftover turkey and a sprinkle of nuts for lunch the day after.

3tablespoons cider vinegar
1tablespoon mustard
2tablespoons maple syrup
6tablespoons olive oil
1shallot, finely chopped
½large butternut squash, diced small (about 2 cups)
½cup pepitas
bunches kale, shredded (about 8 cups)
½cup dried cranberries
Salt and pepper, to taste
4ounces goat cheese, crumbled

1. Set the oven at 400 degrees. In a small bowl, whisk together cider vinegar, mustard, maple syrup, olive oil, and shallots.

2. Place butternut squash on a rimmed baking sheet. Toss butternut squash with 2 tablespoons dressing. Roast for 25 minutes, stirring twice, or until squash is tender. Cool to room temperature.

3. Spread pepitas on another rimmed baking sheet. Toast for 3-4 minutes. Cool to room temperature.

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4. In a large bowl, toss kale with remaining dressing, squash, pepitas, dried cranberries, salt, and pepper.

5. Divide among 6 plates and sprinkle with goat cheese. Karoline Boehm Goodnick


Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com