CookingLight diet CookingLight diet
Sara Tane
Active Time
25 Mins
Total Time
35 Mins
Yield
Serves 2-4

For a warm, comforting salad to devour during the chilly months, this hearty kale situation is just what you need. Brimming with sweet apples, hearty wheatberries, toasted walnuts, and a hefty crumbling of goat cheese, it has all the necessary components for a filling and flavorful salad. Double the vinaigrette and save some to douse on roasted veggies or meats.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Toss acorn squash with 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon nutmeg, and ¼ teaspoon black pepper; spread in an even layer on a rimmed baking sheet. On a separate rimmed baking sheet, toss sweet potato with 1 tablespoon olive oil, ½ teaspoon salt, remaining ½ teaspoon nutmeg, and remaining ¼ teaspoon black pepper; spread into an even layer. Bake both pans of vegetables at 425° until golden brown and crispy, about 35-40 minutes, flipping vegetables and rotating pans halfway through.

Step 3

In a small skillet over medium heat, toast walnuts until golden brown and fragrant, about 8-12 minutes.

Step 4

Toss and massage kale with 1 tablespoon olive oil and ½ teaspoon salt.

Step 5

In a small bowl, whisk together remaining 2 tablespoons olive oil, apple cider vinegar, mustard, maple syrup, and remaining ½ teaspoon salt.

Step 6

Combine apple sticks, wheatberries, squash, sweet potatoes, kale, and vinaigrette in a large serving bowl. Toss to combine and serve with goat cheese.

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