Winter Harvest Salad with Goat Cheese
Ingredients:
For the Salad:
6 oz. shredded kale
1/2 small lemon, juiced
1 tbsp. extra-virgin olive oil
6 oz. shredded vegetables (Brussels sprouts, cabbage, carrots)
2 medium apples, cored and diced
1 1/2 c. candied pecans
4 oz. crumbled goat cheese
1 1/2 c. roasted butternut squash
1/2 c. pomegranate arils
Tip: To roast butternut squash, dice into 1/2-inch pieces, toss with 1 tbsp olive oil and salt. Roast at 425ºF until browned and soft, about 15-20 minutes.
For the Dressing:
1/2 c. red wine vinegar
4 tsp. whole grain or Dijon mustard
4 tsp. pure maple syrup
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 c. extra-virgin olive oil
Directions:
Place the shredded kale in a large salad bowl. Add lemon juice and olive oil. Massage into the greens for about a minute until slightly wilted and deep green in color. (This is an important step - raw kale can be bitter and chewy, but this trick softens it and cuts the bitterness!)
Add shredded vegetables and chopped apples to the bowl.
Make the dressing by combining all dressing ingredients in a mason jar. Shake vigorously for 30 seconds, then pour over the salad. Toss well to combine.
Add pecans, goat cheese, butternut squash, and pomegranate arils on top, and serve!
Come by The Cheese Wedge today to pick up your goat cheese for this amazing recipe, and let us know what you think!