Salad or veggie dish? Now you don’t have to choose with this bright yet hearty salad with squash and tart apples.
What You’ll Need:
Lemon and apple cider dressing
What to Do:
Preheat oven to 400 degrees.
Line a sheet tray with parchment paper. In a bowl, whisk together 2 tbsps olive oil, cayenne pepper, 1 tbsp maple syrup, a pinch of salt, and a good grinding of pepper. Add squash, toss well, and spread out on a sheet tray. Roast for 30-40 minutes until caramelized and tender, stirring half way though cooking.
While the squash roasts, heat a pan over medium heat and gently toast the peptias for 3-4 minutes or until lightly golden. Set aside.
Whisk together Dijon, apple cider vinegar, lemon juice, 3 tbsps olive oil, 1 tsp maple syrup, and a pinch of salt, and a grinding of black pepper. In a large mixing bowl, add the kale and pour in 3/4 of the salad dressing. Massage the dressing into the greens for at least 2 minutes or until the leaves are soften and tender. Mix in squash and apples, top with pepitas and parm, and serve with additional dressing if desired. Enjoy!
This recipe is in partnership with Miranda Hammer, MS, RD, CDN, and blogger behind Crunchy Radish.