Time to upsKALE your salad game!
This delicious winter salad features tender and caramelized roasted vegetables with a touch of sweetness from dried cranberries and crunch from pecans for contrast. Our organic Maple Mustard mushroom jerky adds additional heft and the perfect zip and tang to the vinaigrette.
This recipe is super simple and a perfect and refreshing way to start your holiday meals. Enjoy!
1 BUNCH Kale
1 HEAD Cauliflower
1 BUNCH Brussel Sprouts
1 MEDIUM Butternut Squash
4 TBSP. Extra Virgin Olive Oil
1/2 CUP Dried Cranberries
1/2 CUP Pecans, chopped
1/2 CUP Apple Cider Vinegar
1 TBSP. Extra Virgin Olive Oil (to massage kale with)
1 TBSP. Dijon Mustard
1/2 TBSP. Whole grain Mustard
1 TBSP. Maple Syrup
1 PACK ETC-Maple Mustard Mushroom Jerky, chopped
1/2 TSP. Kosher Salt
1/4 TSP. Black Pepper
Pre-heat oven to 425 degrees. Prepare the veggies.
Break apart the cauliflower into similar sized florets. Cut the bottoms of the Brussel sprouts and cut them in half. Peel the butternut squash, scoop out the seeds and cut into chunks (about the same size as the Brussels).
Place the veggies on a cooking sheet separate by type of veggie, drizzle with some olive oil, salt and pepper. Cook the butternut squash for 30 minutes, and the Brussel spouts and cauliflower for 45 minutes. Cook until the veggies are browned and soft.
Prepare the kale as the veggies cook: rip the leafy part of the kale off of the rib (discard the ribs), tear into small pieces and place the leaves in a large bowl, pour some olive oil on top, plush a pinch of salt, and gently knead the leaves for about 3-5 minutes, similar to how you would knead dough.
In a bowl, mix together the apple cider vinegar, extra virgin olive oil, mustard, maple, mushroom jerky and salt and pepper. Whisk to mix together.
Assemble the salad: base layer of kale, add on the roasted veggies, cranberries, pecans. Drizzle the vinaigrette over the salad and serve.
Cooking time: 45-60 min.