Roasted Squash & Apple Recipe
Baby Kale, Pomegranate Seeds, Feta, Candied Pecans, Maple-Apple Vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Roast the Squash and Apples
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, and core and slice the apples. Toss both in a bowl with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender, stirring halfway through.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together 1/4 cup of maple syrup, 2 tablespoons of apple cider vinegar, and 1/4 cup of olive oil. Season with salt and pepper to taste.
- 3
Assemble the Salad
In a large bowl, combine the baby kale, roasted squash, and apples. Drizzle with maple-apple vinaigrette and toss gently. Top with pomegranate seeds, crumbled feta, and candied pecans before serving.