Baby Kale Salad Recipe
Roasted Squash, Apples, Smoked Gouda, Candied Pecans, Creamy Honey-Cider Dressing
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Roast the Squash
Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat and roast for 25-30 minutes until tender and slightly caramelized.
- 2
Prepare the Salad Base
In a large bowl, add the baby kale and sliced apple. Once the squash is done roasting, allow it to cool slightly before adding it to the bowl.
- 3
Add Cheese and Pecans
Sprinkle the shredded smoked gouda and candied pecans over the salad.
- 4
Make the Dressing
In a small bowl, whisk together honey, cider vinegar, olive oil, salt, and pepper to taste until smooth and creamy.
- 5
Combine and Serve
Drizzle the creamy honey-cider dressing over the salad and toss gently to combine. Serve immediately.