Autumn Salad

The recipe is perfect for Thanksgiving: cozy and inviting!

Autumn Salad

Dressing

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tsp. Dijon mustard
• 1 clove garlic, minced
• 2 tsp. honey
• Salt, pepper

Salad

• 8 oz. fresh kale, stems removed, torn into bite-sized pieces
• 5 tbsp. olive oil, divided
• 8 oz. Brussels sprouts, halved
• Half of a butternut squash, cubed into bite-sized pieces
• 1/4 cup dried cranberries
• 1/4 cup pepitas
• 8 oz. crumbled goat cheese

Directions

1. Combine ingredients for salad dressing with a whisk. Set aside. 
2. Toss butternut squash with 2 tbsp. olive oil, salt and pepper. Spread in a single layer on baking pan. 
3. On a separate banking pan, toss Brussels sprouts with 2 tbsp. olive oil, salt and pepper. Spread into a single layer. 
4. Roast squash and Brussels sprouts at 375F for about 20-30 minutes. (Brussels may be done faster than squash.)
5. While roasting, massage remaining tablespoon of olive oil into kale leaves. 
6. Top kale with butternut squash, Brussels sprouts, cranberries, goat cheese and pepitas. Drizzle dressing over top. 

Ashlea Chance, who shared this recipe, is the owner of Mavens & Makers in Cullman County.

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