Autumn Kale Salad
A festive cold weather salad filled with the sweetness of maple syrup and seasonal goodies like butternut squash, hazelnuts and apple chips.
- 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