Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely with this week’s risotto supper.
8 cups packed Lacinato kale, destemmed and roughly chopped
1 apple, cut into large matchsticks
1½ cups cubed and roasted winter squash of your choice, such as Robin’s Koginut
¼ cup thinly-sliced red onion
⅓ cup crumbled feta cheese
½ cup candied squash seeds (see recipe)
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper
1. Whisk all the dressing ingredients in a small bowl until combined. Season with salt and pepper to taste.
2. In a large bowl, toss kale leaves with half of the vinaigrette and use your hands to massage the vinaigrette into the leaves. (It helps break down some of the toughness and reduce bitterness.) Massage until the leaves just begin to wilt.
3. Arrange the apple slices, squash, red onions, feta, and candied seeds on top of the kale leaves. Drizzle with the remaining vinaigrette and serve.