You know the signs: When you step outside in the morning, you’re met with a soft, cool breeze. When you walk your dog, you find yourself stepping on the crunchy, brown and red leaves that litter your street. You’ve gradually started donning warm sweaters to ward off the light chill at night. Fall is slowly arriving, and with it comes cozy knits, warm beverages, and spectacular produce.
To celebrate, we called up an expert culinary creator with a penchant for fresh flavors. Jamie Milne — teacher-turned-recipe developer and creator of Everything Delish — lent us her recipe for a kale, apple, and roasted butternut squash salad that’s doused in a toasted walnut vinaigrette. And we swear, this stunning side (which can also serve as an entrée, if need be) is autumn on a plate.
You’ll start by roasting a halved butternut squash before toasting walnuts until fragrant. You’ll dump those nuts into a food processor with olive oil, Dijon mustard, honey, red wine vinegar, and grated garlic. The acidic vinegar and tangy mustard will cut through and complement the luxurious, decadent flavor and texture of the dressing.
After that, you’ll be free to assemble and dress your salad. Considering that most of the actual cooking takes place while your squash sits in the oven, you won’t be utterly exhausted by the time dinner is served. And one bite of this savory, sweet, pleasantly crunchy, produce extravaganza will convince you to bust out this recipe every year.
Kale, Apple & Roasted Butternut Squash Salad with Toasted Walnut Vinaigrette
Serves 4-6
Ingredients
Salad
- 1 large head dinosaur kale (also known as lacinato kale), washed and chopped
- 1 cup shaved Brussels sprouts
- 2 red apples (the chef loves Honeycrisp), thinly sliced
- ½ cup freshly grated Parmesan cheese
- ⅓ cup dried cranberries
- 1 handful fresh basil, chopped
Roasted Butternut Squash
- 1 medium butternut squash, halved
- 1 tbsp olive oil
- Salt and pepper, to taste
Toasted Walnut Vinaigrette
- 1 cup olive oil
- 1 cup walnuts
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp red wine vinegar
- 1 garlic clove, grated
- Salt and pepper, to taste
Garnish
- Freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Roast the butternut squash: Preheat oven to 425°F. Place the halved butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes, or until fork-tender. Let cool for 10 minutes, then cube into bite-sized pieces.
- Prepare the vinaigrette: In a dry skillet over medium heat, toast the walnuts for 4-5 minutes until fragrant. Set aside and let cool for 5 minutes. In a blender or food processor, combine toasted walnuts, olive oil, Dijon mustard, honey, red wine vinegar, and grated garlic. Blend until smooth. Season with salt and pepper. Set aside.
- Assemble the Salad: In a large bowl, combine kale, shaved Brussels sprouts, sliced apples, Parmesan, dried cranberries, and basil. Add the roasted and cubed butternut squash. Drizzle with toasted walnut vinaigrette and toss until well coated.
- Garnish and Serve: Finish with freshly grated Parmesan, an extra sprinkle of salt and pepper, and serve immediately. Serve and enjoy!
Jamie Milne is a recipe developer, content creator, and author of Everything Delish who splits her time between Toronto and New York City.
