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–+ servings
fall kale salad

Fall Kale Salad

This salad is loaded with warm wild rice, roasted butternut squash and apples, and drizzled with a maple tahini dressing. Just what the weather calls for!
5 from 1 vote
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Course Salad
Servings 4 salads

Ingredients
  

  • 1 half butternut squash peeled and chopped
  • 2 honeycrisp apples cored and sliced
  • 1/2 tbsp olive oil
  • 1 tbsp pure maple syrup
  • A few dashes of sea salt and pepper
  • 1 bunch lacinato kale finely chopped (can remove stems if you want but I like them!)
  • 1/2 cup dried cranberries
  • 2 oz gorgonzola cheese
  • 1 cup cooked wild rice
  • 1 tbsp Dijon mustard
  • 1 tbsp brown grainy mustard
  • ½ cup maple
  • ½ cup EVOO
  • ¼ cup ACV
  • ¼ cup tahini
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Toss cubed butternut squash and apples in olive oil, maple syrup, salt, and pepper, then transfer to a parchment paper lined baking sheet. Roast for 30-35 minutes until tender, tossing once halfway through. Remove from oven and let cool while assembling salad.
  • Whisk mustards, maple syrup, olive oil, apple cider vinegar, tahini, and salt and pepper together in a small bowl. This makes leftovers, so you’ll have more for leftovers!
  • Mix kale, gorgonzola, wild rice, roasted butternut squash and apples, cranberries, and dressing together and enjoy!
  • Optional: Top with crushed nuts of your choice -- walnuts would be fantastic but alas, I didn’t have any on hand while making this!
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