Sweet And Salty Fall Harvest Salad
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • Salad:
  • 1 large butternut squash, peeled, seeded and cubed
  • 3 tbsp extra virgin olive oil, divided
  • Sea salt and freshly ground black pepper
  • ½ cup chopped pecans
  • 1 tbsp unsalted butter
  • At least 2 tbsp of chosen sweetener (or brown sugar substitute)
  • 1 bunch of kale, washed, stems removed, and roughly chopped (about 8 cups)
  • 6 oz brie, cubed
  • 1 large apple, cored and roughly chopped
  • ½ cup dried cranberries
  • For the maple vinaigrette:
  • 2 tbsp pure maple syrup
  • Up to ⅓ cup extra virgin olive oil
  • 1 tsp Dijon mustard (or substitute)
  • 1 tbsp apple cider vinegar
  • ¾ tsp sea salt
Instructions
  1. Preheat oven to 425° F. Spread the squash out on a large baking sheet and drizzle with 2 tablespoons of olive oil then sprinkle with some salt and pepper. Roast for 35 minutes, toss the squash and roast for another 15 to 20 minutes, tossing periodically until the squash is browned and softened.
  2. While the squash roasts, make the candied pecan clusters. Ready a Silpat or line a baking sheet with parchment paper; set aside. Heat the butter and brown sugar over medium heat in a medium nonstick pan until bubbling. Toss the pecans into the butter-sugar mixture until coated. Cook, stirring occasionally, until the sugar liquefies and turns a dark amber color. Pour the pecans out onto the Silpat or parchment paper and spread them out with a rubber spatula. Allow them to cool completely before breaking them up into clusters.
  3. Make the vinaigrette: Whisk the maple syrup, ¼ cup olive oil, mustard, vinegar and salt together in a medium bowl or shake it all together in a mason jar. Whisk in additional olive oil in small increments up to ⅓ cup total until you reach your desired dressing consistency.
  4. In a large bowl, toss the kale with the remaining 1 tablespoon of olive oil. Massage the oil into the kale with your hands until the kale turns bright green and glossy, about 2-3 minutes.
  5. Top the kale with the squash, brie, apples, cranberries and pecan clusters. Drizzle the maple vinaigrette over the top of the salad before serving while the squash is still warm.
Recipe by fitlife.tv at http://fitlife.tv/5-salad-recipes-youll-fall-in-love-with_original/nutrition/