Autumn Kale Salad
Are you looking for the perfect vegetarian dish for the Fall season? Try our tasty Autumn Kale Salad recipe.
To start, season the diced butternut squash with a touch of ground sea salt, a hint of organic ground cinnamon and a dash of ground nutmeg.
As the butternut squash roasts in the oven and all the flavors and spices meld, your kitchen will be filled with a comforting aroma.
Next, make the maple cider vinaigrette dressing to add a touch of sweetness to your salad. In a medium bowl, mix together organic apple cider vinegar, pure maple syrup, a sprinkle of ground salt and pepper, a teaspoon of Dijon mustard and pure olive oil.
Lastly, open up two 12-ounce bags of chopped kale and add to complete the recipe.
Then it’s time to enjoy the satisfying crunch of diced apple and kale, the nutty crunch of chopped pecans and the tangy flavor of feta cheese that all come together to create a delicious vegetarian dish.
- Preheat oven to 425°.
- In a medium bowl, combine butternut squash, salt, cinnamon and nutmeg. Place on a baking sheet and bake for 15-20 minutes. Transfer to a bowl and refrigerate.
- For the maple cider vinaigrette: In a medium bowl, whisk together apple cider vinegar, maple syrup, mustard, salt and pepper. Slowly whisk in oil until emulsified.
- In a large bowl, toss together all ingredients.
- Serve in a large bowl garnished with extra toppings.
Recipe Courtesy of Chef Linsey, ALDI Test Kitchen
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