Chef’s Tips:
* Toss sliced apple in a bit of acidulated water to prevent browning.
* Butternut squash can be roasted ahead, then reheated gently before assembling salad.
* You can substitute dried cherries or golden raisins for the cranberries or pomegranate arils.
Directions
- Preheat oven to 400°F.
- In large bowl, combine butternut squash with 2 Tbsp olive oil, salt, pepper, and Farm Boy™ Organic Paprika. Toss well and place on a parchment-lined baking sheet. Bake for 30 minutes, or until squash is tender.
- Measure out 2 cups for this recipe and reserve the rest for another use.
- While squash is baking, in small bowl, combine shallots with Farm Boy™ Organic Apple Cider Vinegar and a pinch of salt. Let rest for 15 minutes, then drain.
- In another bowl, place kale and sprinkle with remaining tablespoon olive oil. Massage kale for a few minutes to soften and tenderize. Transfer kale to serving platter.
- When squash is done, let it cool slightly, then scatter over kale. Top with shallots, apple slices, toasted Farm Boy™ Pecans, toasted Farm Boy™ Pumpkin Seeds, pomegranate arils or cranberries, and Farm Boy™ Barrel Aged Feta Cheese, if using. Drizzle with Farm Boy™ Original Simple 6 Vinaigrette and serve.
Ingredients
- 1 small butternut squash peeled, seeded, and cut into 1" cubes
- 3 Tbsp olive oil divided
- salt and pepper to taste
- ½ tsp Farm Boy™ Organic Paprika
- 2 small shallots julienned
- 2 Tbsp Farm Boy™ Organic Apple Cider Vinegar
- 5 cups shredded kale
- 1 honeycrisp apple cored and thinly sliced
- ¼ cup Farm Boy™ Pecans toasted and chopped
- ¼ cup Farm Boy™ Pumpkin Seeds toasted
- ½ cup dried cranberries or pomegranate arils
- ½ cup Farm Boy™ Barrel Aged Feta Cheese crumbled, optional
- 4 Tbsp Farm Boy™ Original Simply 6 Vinaigrette or to taste
