Kale Salad with Maple Vinaigrette

Ingredients

• 5 oz. chopped kale leaves, de-stemmed (about 8 cups packed)
• 1/2 large apple (such as Granny Smith or Pink Lady), cut into matchsticks
• 1 cup cubed + roasted butternut squash, cooled
• 1/4 cup thinly sliced red onion
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped pecans, roasted
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. apple cider vinegar
• 2 tsp. maple syrup
• 1 Tbsp. Dijon mustard
• Kosher salt and fresh ground black pepper

Instructions

1. 1

   In a large bowl, toss kale leaves with half of the Maple 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.

2. 2

   Arrange apples, butternut squash, red onions, feta, and pecans on top of the kale leaves. Drizzle with the remaining vinaigrette and serve.

3. 3

   --- Maple Vinaigrette ---

4. 4

   Whisk all the ingredients in a small bowl until combined. Season with salt and pepper to taste.