Winter Salad

How we make it.

1 small butternut squash, cubed
1 red onion, large diced
1 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1 cup pecans, toasted
10 ounces chopped kale
3 ounces micro greens
5 ounces Chevre goat cheese

Maple Cider Vinaigrette:

1/4 cup Bragg's apple cider vinegar
1/4 cup maple syrup
1/4 cup extra virgin olive oil
1 garlic clove, grated
1 tablespoon shallot, finely minced
1/4 teaspoon Kosher salt
1/4 teaspoon pepper

Combine vinegar, syrup, olive oil, garlic, shallot, salt and pepper in a measuring cup and stir to combine. The vinaigrette will not ever fully combine since there's no emulsifier, so just before you pour over the salad you'll need to stir together again.

Preheat oven to 400 degrees. Peel and cube butternut squash. Chop onion into a large dice, about 1/2 inch pieces. Place the vegetables on a roasting pan and toss with olive oil, salt and pepper. Roast for 15 minutes until soft. Set aside to cool. In a small skillet over medium heat, toast pecans for 3-5 minutes, stirring occasionally until slightly browned but not burned. Remove from pan and chop. Set aside to cool. 

In a large salad bowl combine kale, microgreens, roasted vegetables and pecans. Pull chunks of goat cheese off the log with your fingers and top over salad. Pour over vinaigrette, moistening to your taste. Toss to combine and serve.

Why we make it.

This salad is sort of the winter version of the Blackberry Spectacular. It's full of hearty textures and colors to keep your hibernating body healthy and satisfied through the cold months. Toasted pecans and goat cheese accent roasted vegetables with pops of tangy creaminess and nutty crunch. A sweet and acidic vinaigrette wakes up layers of greens with a gentle splash. It's also beautiful to look at it. I think in the dark months bright food is important. You want to be cozy and comfortable, but not work against yourself with food that'll have you sorry by March. Winter meals should be comforting but healthful, and this salad feels as good as it looks. That's why we make it.