Cooking with Joni Recipe: Kale Salad with Roasted Squash, Cranberry & Cinnamon Vinaigrette

Kale Salad with Roasted Squash, Cranberry & Cinnamon Vinaigrette Recipe

Ingredients:

• 1 Butternut Squash thinly sliced and seeds removed
• 1 TBSP olive oil
• 6 to 8 Cups curly green kale stems removed
• 4 Cups baby spinach leaves
• 1/2 Cup crumbled gorgonzola cheese
• 1/2 Cup toasted pecans, coarsely chopped
• 1/3 Cup pomegranate seeds

Vinaigrette:

• 3 TBSP cranberry juice
• 2 TBSP red wine vinegar
• 1.5 TBSP honey
• 1 TSP dijon mustard
• 1 Garlic clove minced
• 1/2 TSP ground cinnamon
• 1/4 TSP salt
• 1/4 TSP pepper
• 1/3 Cup olive oil

Directions:

1. Preheat oven to 425F.
2. Place squash on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15-20 minutes until the slices are fork tender.
3. Salad – Add kale to large bowl, massage kale, drizzle 1 TBSP of cranberry dressing and massage again. Let sit for a few minutes.
4. Add spinach to the bowl with the kale and toss. Season with salt and pepper, toss again. Add in the squash, apple slices, gorgonzola cheese, pecans and pomegranate. Toss well.
5. Dressing – Whisk together vinegar, juice, honey, mustard, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. This will keep fresh for days.

Enjoy your Kale Salad with Roasted Squash, Cranberry & Cinnamon Vinaigrette!