Fall Harvest Salad

I’ve been trying to master a good kale salad and I think I finally did it! I am so excited to share this Fall Harvest Kale salad with you all.

The key for a good kale salad is to massage your Kale… literally. Squeeze some lemon over the top and massage your kale in a bowl.

This salad is great for lunch, you can even throw some chicken on top. The salad would also make a great side dish for this year’s Thanksgiving!

SALAD INGREDIENTS:

• 4 cups of shredded Kale

• 1 cup of Roasted Butternut Squash

• 1/3 cup of Golden Cranberries

• 1/4 cup Pinenuts

• 1/4 cup Pecorino or Parmesan cheese

• Homemade Croutons (we will get there)

SALAD DRESSING INGREDIENTS:

• 1 Lemon juiced

• 1/2 cup Olive Oil

• 1/4 cup White Wine Vinegar

• 1/2 tablespoon of minced Garlic

• 2 tablespoons of Dijon Mustard

• 1 tablespoon Honey

• 1/2 tablespoon finely chopped Shallots

• Salt & Pepper to taste

DIRECTIONS:

For the Croutons:

1. Chop 3 pieces of bread into small cubes. Sourdough is the best.

2. Spread the bread cubes out on a baking sheet. Pour over 1 tablespoon of melted butter onto the bread. Sprinkle sea salt, pepper, garlic, and rosemary over the top.

3. Broil in the oven on low for 20 minutes or until crunchy.

For the Salad Dressing:

1. Combine all the salad dressing ingredients into a jar and shake with the lid on. I used an old pasta sauce jar.

   *You can also whisk all the ingredients in a bowl instead

For the Salad:

1. Add your kale to a large mixing bowl. Squeeze lemon over the top and gently massage the kale. Put in the fridge for a half hour.

2. Take the kale out of the fridge and add in your toppings. Start by adding the roasted butter nut squash, then cranberries, pine nuts, cheese, and lastly, croutons.

3. Pour desired amount of salad dressing over the top and toss the salad.

Seriously- this salad is beyond delicious!

DIETARY INFO:

• Gluten Free- Omit the croutons

• Dairy Free- Omit the cheese and sub olive oil over butter for croutons