Baby Kale & Squash Salad Recipe
lambrusco vinaigrette, candied pepitas & chèvre
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Squash
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil and salt. Spread it out on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.
- 2
Candy the Pepitas
In a small saucepan over medium heat, combine the pepitas and brown sugar. Stir constantly until the sugar melts and coats the pepitas, about 3-5 minutes. Transfer to a parchment-lined plate to cool.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together 1/4 cup of lambrusco vinegar, 1/2 cup of olive oil, salt, and pepper to taste.
- 4
Assemble the Salad
In a large bowl, combine the roasted butternut squash and baby kale. Drizzle with the vinaigrette and toss gently to combine. Top with candied pepitas and crumbled chèvre.