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Harvest Kale Salad for Friendsgiving – Supper for a Steal

Harvest Kale Salad for Friendsgiving – Supper for a Steal

 

A few months ago my friend Nichole approached me about participating in a “Friendsgiving” she was organizing. Since I like Thanksgiving as much as the next person, I couldn’t resist. I mean just take a look at the menu below. Could anyone say no to those Thanksgiving dishes? So a few of us local Tampa/Orlando bloggers gathered to celebrate the upcoming holiday with a Friendsgiving of our own.

Friendsgiving is such a fun way to gather a bunch of friends and if everyone is assigned a dish category it really takes much of the burden off the host.

I brought a kale salad, surprised? Probably not, I love salads. This one was just perfect for fall. It’s light so you won’t fill up too much before the turkey, dressing, and all the other yummy sides; and packed full of healthy, good-for-you ingredients.

View More: http://carolineevan.pass.us/friendsgiving

I love starting big eating marathons, like Thanksgiving or Christmas, with delicious salads. But honestly sometimes salads seem more trouble than they are worth. I aimed to create an easy to prepare, but still full of flavor salad. The dressing and squash roasting can be done the night before, leaving only the assembly for the morning. Easy enough, right?

View More: http://carolineevan.pass.us/friendsgiving

Harvest Kale Salad for Friendsgiving

I brought a kale salad, surprised? Probably not, I love salads. This one was just perfect for fall. It’s light so you won’t fill up too much before the turkey, dressing, and all the other yummy sides; and packed full of healthy, good for you ingredients.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Salad
Servings: 6
Author: Lane Dorsey

Ingredients

For the dressing

  • 1 cup Champange wine vinegar
  • 3/4 cup Sugar
  • 1/2 cup olive oil
  • 1 tbsp Dijon mustard

For the Salad

  • 1 butternut squash peeled, seeded, and cubed
  • 1 tbsp olive oil
  • salt and pepper
  • 10 oz baby kale
  • 1 gala apple cubed
  • 1/2 cup roasted, salted pepitas
  • 1/2 cup craisins

Instructions

  • To make the dressing combine the vinegar and sugar in a small saucepan. Bring the mixture to a boil over medium high heat. Reduce to a simmer, stirring occasionally until sugar dissolves, 2-3 minutes. Remove from heat and allow to cool. Add olive oil and mustard, whisking to combine. Refrigerate until needed.
  • Heat oven to 400 degrees. Toss cubed butternut squash with olive oil and salt and pepper. Arrange on a baking sheet and roast 25-30 minutes, turning halfway through. Let cool.
  • Assemble salad layer kale, cooled butternut squash, apples, pepitas and Craisins. Drizzle with dressing. Enjoy!


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