Recipe
Salad
Massaged Kale and Roasted Autumn Vegetable Salad
Primary Media
Author
Hy-Vee Dietitians
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Apple Cider Dressing: | ||
| 1 c. apple cider | ||
| 3 tsp. cider vinegar | ||
| 1 tsp. honey | ||
| ¼ c. minced red onion | ||
| ¼ tsp. minced fresh sage | ||
| ¼ tsp. salt | ||
| ⅛ tsp. pepper | ||
| 2 tbsp. extra-virgin olive oil | ||
| ½ tbsp. water | ||
| Roasted Autumn Vegetables: | ||
| 1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes | ||
| 4 medium carrots | ||
| 2 tbsp. olive oil | ||
| ¼ tsp. salt | ||
| ⅛ tsp. pepper | ||
| To Assemble Salad: | ||
| 2 bunch(es) fresh kale, washed, stemmed and roughly chopped into 2-inch pieces | ||
| 2 tsp. cider vinegar | ||
| 2 ½ tbsp. olive oil | ||
| ¼ tsp. salt | ||
| ½ c. Hy-Vee dried cherries | ||
| ⅓ c. sunflower seeds, toasted | ||
| ½ c. freshly shredded Sartori Reserve BellaVitano raspberry cheese |
Directions
- Apple Cider Dressing: Simmer cider in small saucepan over medium-high heat until reduced to 1/3 cup, about 8 minutes. Transfer to large bowl; let cool, Then whisk in vinegar, honey, onion, sage, salt and pepper. Whisking constantly, drizzle in 2 tablespoons oil and 1/2 tablespoon of water.
- Roasted Autumn Vegetables: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil. Toss squash and carrots with 2 tablespoons olive oil, salt and pepper and spread out over prepared baking sheet. Roast squash until tender and golden brown, 30 to 40 minutes.
- Remove squash from oven and drizzle with 3 tablespoons of the dressing. Toss gently to coat and allow to cool for 15 to 20 minutes. (If necessary, squash can be held at room temperature for up to 1-1/2 hours.)
- Kale: Place washed, stemmed and chopped kale in a large bowl. Drizzle with vinegar and oil and sprinkle with salt. Using your fingertips, “massage” kale for 2 to 3 minutes or until it has shrunk to half the original size. Set aside.
- To Assemble: Add dried cherries, toasted sunflower seeds and roasted vegetables to kale. Drizzle with remaining vinaigrette and toss gently. Top with cheese and serve.