This hearty salad is brimming with the flavors of fall with ingredients such as pumpkin seeds, brussels sprouts, cranberries, and dark, leafy greens. The salad here is tossed with baby kale, which is much more tender and easier to eat uncooked, which makes it a perfect green to use for a salad like this. The kale delivers a nice and hearty texture while the marvelous toppings here elevate this salad to some gloriously good autumn territory.
1 medium red onion, cut into 8 wedges (about 8 ounces)
1/2 cup plus 1 tsp extra-virgin olive oil, divided
3 tablespoons maple syrup, divided
4 thyme sprigs
2 sage sprigs
1 1/4 teaspoon kosher salt, divided
1 teaspoon ground black pepper, divided
1/2 cup pepitas (pumpkin seeds)
1/8 ground red pepper
1 tablespoon whole grain dijon mustard
1 tablespoon fresh lemon juice
4 ounces baby kale greens
1/4 cup dried cranberries
4 ounces goat cheese, crumbled
Garnish with thyme and sage leaves if desired
How to Make It
Preheat oven to 400°. Place 2 rimmed baking sheets in oven while preheating.
Combine squash, sprouts, onion, ¼ cup oil, 2 tbsp syrup, thyme and sage in a large bowl, toss to coat. Divide vegetables evenly between preheated pans coated with cooking spray. Sprinkle with ¾ tsp salt and ¾ tsp black pepper. Bake at 450° for 20-25 minutes or until browned and tender (do not stir). Remove from oven.
Combine 1 tsp olive oil, pumpkin seeds and red pepper in a small bowl. Place on a baking sheet and bake 8-10 minutes or until lightly toasted. Set aside and cool.
Combine ¼ cup olive oil, 2 tbsp syrup, ½ tsp kosher salt, ¼ tsp black pepper, mustard and lemon juice in a small bowl, stirring with a whisk. Combine 1 tbsp oil mixture and greens in a large bowl; toss to coat. Add squash mixture; toss gently to combine. Place green mixture on a platter. Drizzle with remaining dressing, cranberries and goat cheese. SERVES 6 (serving size: about 2 cups)
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