Total Time: 45 minutes Serves: 4
Recipe by: Jeanine Donofrio
Ingredients:
Salad:
- 2 cups cubed butternut squash
- ½ medium red onion, cut into thin wedges
- extra-virgin olive oil, or other oil for drizzling
- sea salt, or other salt
- black pepper
- ½ bunch curly kale (4 to 6 leaves), stemmed, leaves torn
- ½ small radicchio, thinly sliced
- 6 brussels sprouts, thinly sliced, uncooked
- ¾ cup candied pecans, or toasted pecans
- ⅓ cup pomegranate arils, or dried cranberries
- ⅓ cup shaved parmesan or pecorino cheese
Apple Cider Vinegar Dressing:
- ¼ cup extra-virgin olive oil, or other oil
- ¼ cup apple cider vinegar
- 1 tsp maple syrup/honey
- 1 clove garlic
- ¼ tsp dijon mustard, or yellow mustard
- ¼ tsp sea salt, or other salt
- black pepper
Directions:
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the squash on one side of the baking sheet and the onion wedges on the other. Drizzle with oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 35 minutes, or until tender and golden brown around the edges. Remove the onions before the squash if needed. Pull apart the onion layers.
- Place the kale in a large bowl and drizzle with some of the dressing. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
- Add the radicchio, brussels sprouts, roasted squash, onions, and remaining dressing. Toss well, then top with the pecans, pomegranates, and cheese. Gently toss. Season to taste and serve.
Dressing
- In a small bowl, whisk together the apple cider vinegar, maple syrup/honey, minced garlic, dijon mustard, salt, and several grinds of black pepper.
- Drizzle in oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.