INGREDIENTS :
FOR THE BUTTERNUT SQUASH:
4 cups butternut squash, peeled, seeded and cut into ½-inch pieces, 1 small squash
1 tablespoon olive oil
salt and pepper
FOR THE CANDIED WALNUTS:
1 tablespoon unsalted butter
2 tablespoons honey
¼ teaspoon cinnamon
1 pinch cayenne pepper
1 pinch salt
1 cup walnuts
FOR THE MAPLE VINAIGRETTE:
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
⅛ teaspoon salt
⅛ teaspoon black pepper
FOR THE SALAD:
6 cups chopped kale
½ cup pomegranate seeds
4 ounces goat cheese
INSTRUCTIONS :
ROAST THE BUTTERNUT SQUASH:
1.Preheat oven to 425° F. Place the squash on a rimmed baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine. Roast squash for about 30 minutes, gently stirring every 10 minutes until tender. Remove from oven and let cool.
MAKE THE CANDIED WALNUTS:
2.Place butter in a small nonstick skillet and melt over low heat. Whisk in the honey, cinnamon, cayenne and salt. Add the walnuts and increase the heat to medium-low. Cook, stirring, for about 5 minutes until nuts are caramelized and lightly toasted. Remove from heat and let cool.
MAKE THE MAPLE VINAIGRETTE:
3.Combine all dressing ingredients in a bowl and whisk together well. (Or combine in a mason jar and shake with the lid on to mix.)
ASSEMBLE THE SALAD:
4.Place the washed, chopped kale in a large bowl. Pour the dressing over the kale and toss to combine. Add the roasted butternut squash, pomegranate seeds, goat cheese and candied walnuts. Toss gently. Serve.
