Cranberry Goat Cheese Salad with Roasted Butternut Squash and Homemade Lemon Honey Vinaigrette
Servings: 1
INGREDIENTS
- ½ medium butternut squash, cut in half (2 quarters) then cut into ¼” thick triangles
- 2 bunches purple kale, trimmed and washed
- 2 tablespoons honey
- 2 tablespoons lemon juice (about 1 lemon, juiced)
- ½ teaspoon salt plus more for roasting
- ½ teaspoon freeze-dried sage
- freshly ground pepper
- ¾ cup olive oil, plus 2 tablespoons for roasting
- 1 cup goat cheese
- 1 cup chopped pecans (pieces)
- 1 cup dried cranberries (such as craisins)
- ½ large red onion, cut in half (2 quarters) and sliced thin
- Flaked Salt to taste for garnish
INSTRUCTIONS
- Preheat oven to 450. Place prepared butternut squash on a baking tray and pour 2 tablespoons of olive oil over top. Salt generously. Bake for 10-15 minutes, flipping the squash over halfway through cooking. Remove from the oven once the squash is tender and has a bit of golden brown color on either side. Set aside.
- While squash roasts, rip the kale into large bite-sized pieces and place in an extra-large bowl. Prepare the dressing by mixing together honey, lemon juice, and seasonings in a liquid measuring cup. Quickly whisk the honey lemon mixture while slowly and constantly pouring in the olive oil. Taste and adjust seasoning as necessary.
- Pour a few tablespoons of the dressing over the prepared kale and, using clean hands, massage the kale for 5 minutes until tender. The kale should be a bit softer and almost halved in volume. Taste for texture and continue if necessary.
- Add goat cheese, pecans, cranberries, red onion, roasted squash, and ½ cup dressing. Toss and garnish with flaked salt. Add more dressing as needed (this salad can handle it!).