Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Toss kale, roasted butternut squash, pistachios, and dried cranberries with a red wine vindegar and Dijon mustard dressing to make a delicious fall salad.
Cost per Serving:
1. Preheat oven to 400°F. In a large bowl, toss squash with oil; season with salt and pepper. Spread out in a single layer on a large rimmed baking sheet. Roast, stirring and turning often, until tender and lightly caramelized, 45 to 50 minutes.
2. Remove stems and large ribs from kale. Working with a few at a time, stack leaves, roll into a long cylinder and cut crosswise into thin ribbons. Place in a large bowl.
3. Make dressing: Combine vinegar, lemon juice, mustard and shallot in a small bowl. Whisk in both oils until emulsified. Season with 1/4 tsp. each salt and pepper.
4. Just before serving, toss kale with dressing. Add squash, pistachios and cranberries. Toss together well and season with additional salt and pepper, if desired.