Autumn in a Bowl: Kale Salad w/ Roasted Butternut Squash & Brussel Sprouts, Pecans, and Goat Cheese
As soon as the summer ends and the leaves begin to change colors, my taste buds immediately start screaming, “FALL.” While I can happily have every cinnamon/apple/pumpkin filled breakfast or dessert, I also crave certain fall themed vegetables; butternut squash being one of them. As I continue my journey to put an end to SDL (sad desk lunch), I found myself determined to create a meal the combined some of my favorite fall ingredients. People who complain about salads clearly aren’t using the right ingredients because this salad is anything but sad. Plus, if you’re really feeling crazy, it is even more decadent when topped with a perfectly cooked steak. (Yes, in fact I did bring a salad with steak to my desk and, yes, I like my steak rare; get at me!)
Ingredients (serves 2):
Kale (1 bunch)
Butternut squash (½)
Brussel sprouts (large handful)
Pecans (½ cup)
Goat cheese
Avocado oil
Primal Kitchen honey mustard dressing (GROK15 for 15% off)
Salt & pepper
Directions:
Prepare the vegetables:
Chop the butternut squash into small ¼ inch pieces
Wash and cut the brussel sprouts in half first horizontally and then vertically
Toss both in avocado oil, salt, and pepper.
Place the vegetables in the oven on a parchment lined baking sheet at 425 degrees.
Cook the squash until soft and begin to crisp on the edges (~30 minutes) and the brussel sprouts until they begin to brown (~15 minutes)
While the vegetables are cooking, clean and de-stem the kale
Massage the kale with the honey mustard dressing and place in a bowl
Once the vegetables are done cooking, place them in the bowl with the kale and top with chopped pecans and crumbled goat cheese
