1 medium butternut squash or other winter squash, cut into 1’’ cubes
2 bulb fennel, cut into 1’’ thick wedges
1/8 c olive oil
salt and pepper to taste
2 bunch tuscan kale, washed, spun, and finely chopped
1/4 c pomegranate arils
1/2 c goat cheese
1/2 cup candied pecans, roughly chopped
Orange and Balsamic Vinaigrette
6 tbsp White Wine or White Balsamic Vinegar
2 tbsp Dijon Mustard
2 1/2 tbsp honey
2 tbsp orange juice
1 1/2 tsp orange zest
1/3 c extra virgin olive oil
Kosher Salt to taste
- Preheat oven to 450 degrees F.
- Place butternut and fennel wedges on a large baking sheet (make sure to not overcrowd the sheet, you may need to use two baking sheets in order to give veggies enough room to brown) and coat with the olive oil, salt, and pepper. Toss with your hands until vegetables are evenly coated—try not to break the fennel layers apart too much.
- Bake in the oven for about 40-45 minutes, or until veggies are tender and golden.
- While the vegetables roast, cut, rinse, and spin the kale for the salad base. Make sure to remove the stems before cutting—they tend to be bitter and have an unpleasant texture.
- In a medium mixing bowl, whisk together all the ingredients for the vinaigrette. Taste and adjust for salt, then set aside.
- When the vegetables are done roasting, remove from the oven and allow to cool for about 5 minutes.
- To assemble salad, place kale at the bottom of a salad bowl or large platter, then spread the butternut and fennel on top. Crumble goat cheese on top along with the pomegranate arils and candied pecans. Drizzle with vinaigrette or serve the dressing on the side.
- Category: salads
Keywords: fall salad, healthy salad, weeknight dinner, kale salad ideas