Autumn Kale Salad Maple Sage Vinaigrette Recipes

AUTUMN BUTTERNUT AND KALE SALAD WITH MAPLE VINAIGRETTE

Steps:

• Heat oven to 450 degrees F. Toss squash, onion, maple syrup, oil, thyme and black pepper in a large bowl. Place evenly on large rimmed baking sheet lined with parchment paper; roast 30 minutes or until squash is tender and edges are starting to brown.
• Place kale in the same large bowl. Toss with hot, cooked squash and onions and set aside. Whisk vinaigrette ingredients together. Drizzle over salad and toss to combine. Sprinkle with cheese and pecans; serve immediately.

AUTUMN KALE SALAD + MAPLE SAGE VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Slice the Delicata Squash (1) in half lengthwise and scoop out the seeds and innards. Slice the squash into half inch pieces and arrange them on a greased baking sheet.
• Spray with additional Ground Cinnamon (1 teaspoon). Sprinkle with a few grinds of Nonstick Cooking Spray (as needed), Sea Salt (to taste). Place the baking sheet in the oven for 30 minutes, flipping the squash halfway through.
• Thinly slice the Shallot (1) In a small bowl, combine the Apple Cider Vinegar (2 tablespoon), and Orange Champagne Vinegar (2 tablespoon) Add in the sliced shallot and allow to marinate for at least 15 minutes.
• Prepare Quinoa (1/4 cup) according to package's instructions. When finished, set the quinoa aside to cool.
• Heat Coconut Oil (3 tablespoon) medium heat in a saute pan. Begin removing the leaves from the Fresh Sage (3 sprig).
• When the oil is hot, toss the sage leaves into the pan. Let the sage sizzle for about 3-4 minutes. Remove the leaves with a slotted spoon and set aside on a paper towel to drain.
• Pour the remaining sage-infused oil into a small bowl. Finely mince or grate the Garlic (1 clove) and put it in the bowl.
• Whisk in the the Maple Syrup (1 tablespoon), Dijon Mustard (2 teaspoon), Whole Grain Mustard (2 teaspoon), Olive Oil (3 tablespoon), Ground Cinnamon (1 teaspoon) and the vinegar that the shallot soaked in. Reserve the marinated shallot.
• When the delicata squash is golden brown, remove from the oven and set aside to cool. Begin preparing the salad by chopping the Lacinato Tuscan Kale (1 bunch) put it into a large mixing bowl.
• Chop the Honeycrisp Apple (1) bite-sized pieces and add it to the kale.
• Add the marinated shallot, cooked quinoa, and salad dressing to the bowl. Toss thoroughly to infuse the dressing into the kale. Let sit for 10 minutes to marinate.
• Add in the cooled squash and gently toss. Freshly Ground Black Pepper (to taste)
• Plate the salad and garnish with fried sage leaves, Pepitas (3 tablespoon) and Asiago Cheese (to taste) Serve and enjoy!

FALL SALAD WITH MAPLE VINAIGRETTE

Steps:

• Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper.
• In a large bowl, combine Belgian endive, watercress, celery, and apple. Toss with dressing. Serve salad sprinkled with blue cheese.

AUTUMN KALE SALAD

Steps:

• Preheat the oven to 400ºF. Trim about 1 inch off the head of the garlic, exposing the cloves. Drizzle 1 teaspoon of the olive oil on the garlic skins and rub it in. Wrap the garlic in aluminum foil and place on a baking sheet in the oven. Roast for 30 to 40 minutes, or until the individual cloves are completely soft. Remove from the oven and set aside.
• At the same time as you roast the garlic, roast the squash. Place the squash pieces in a small bowl and coat with 2 tablespoons of the oil, 1 teaspoon of the salt, and the black pepper. Spread out the squash on a large baking sheet and roast for about 20 minutes, flipping halfway through, until the pieces are browned and cooked through. Set aside to cool to room temperature.
• In a small bowl, stir together the remaining 4 tablespoons oil, vinegar, lemon juice, honey, remaining 1 teaspoon salt, and the cayenne (if using). Squeeze out the roasted garlic into the dressing. Stir well, breaking up the garlic. Set aside.
• Wash and dry the kale thoroughly and slice it into thin strips. Place it in a large bowl and add the dressing a bit at a time, using your hands to massage the kale leaves gently until the volume is reduced and they look softened and shiny. You may have leftover dressing. Add the raisins, nuts, and squash pieces and toss.
• Serve the salad at room temperature. Top with shaved Parmesan, if desired