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Kale Salad with Wild Rice and Roasted Butternut Squash

This filling kale salad with warm wild rice and roasted butternut squash, toasted pecans, goat cheese, and sweet-tart dried cranberries is dressed with an apple cider and maple dressing full of fall flavors.

Course Main Course, SaladCuisine AmericanKeyword kale salad

Prep Time 15 minutesCook Time 15 minutesTotal Time 30 minutes

Servings 8
Calories 262kcal

Ingredients

For the Salad

• 2 cups butternut squash , (from a 2 pound butternut squash), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 bunches lacinato kale , (about 8 cups), washed, stemmed, and cut into ribbons
• 2 tablespoons minced shallot , from 1 shallot
• 1 cup uncooked wild rice
• ⅓ cup toasted pecan halves
• ½ cup dried cranberries
• ½ cup goat cheese , crumbled

Apple Cider and Maple Dressing

• 4 tablespoons cider vinegar
• 2 tablespoons whole grain/stone ground mustard
• 2 tablespoons maple syrup
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons fresh thyme , minced
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

• Preheat the oven to 425°F. Add squash to a large sheet pan, drizzle with olive oil and season with salt and pepper. Use your hands to toss the squash so it is evenly coated, arranging in an even layer. Place in the oven to roast for about 15-20 minutes, or until squash is golden brown and bottoms are caramelized. 
• While the squash roasts, cook the wild rice according to the package directions. Toast the pecans in a skillet over medium heat until fragrant and lightly browned, about 5 minutes. Set aside.
• Make the dressing by whisking the vinegar, mustard, and maple syrup in a small bowl (or add to a jar with a fitte lid.) Slowly drizzle in the olive oil, whisking (or shaking) to emulsify. Season with salt and pepper. If you like it more on the sweeter side, add more maple syrup to taste.
• Add the kale and shallot to a large bowl and massage it with a tablespoon of the cider dressing until the leaves begin to tenderize and soften. Add the remaining salad ingredients to the bowl and toss to coat with 2-3 more tablespoons or so of the dressing, adding more if needed. This salad is best served the day of making but while not as fresh tasting, can be refrigerated overnight.

Nutrition

Calories: 262kcal | Carbohydrates: 24g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 7mg | Sodium: 390mg | Potassium: 243mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4232IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 1mg

More Fall Salads to Try

• Shaved Brussels Sprouts Salad with Roasted Beets
• Autumn Cobb Salad
• Spinach Salad with Hot Bacon Dressing and Spicy Roasted Chickpeas
• Salad with Pears, Gorgonzola, and Candied Pecans
• Spinach Salad with Turkey and Spiralized Apples and Butternut Squash
• Kale Salad with Cranberries, Apple, and Cheddar Cheese

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