This shredded brussels sprout and kale salad features roasted butternut squash, sliced pears, toasted pecans and honey goat cheese and is topped with a chopped date and balsamic vinaigrette.
- 8 cups of shredded kale, stemmed and washed
- 2 1/2 cups shredded brussles sprouts (about 1 lb)
- 2 tablespoons olive oil
- 1/4 lemon, seeded and juiced
- Sea salt, to taste
- 3 cups diced butternut squash
- 1 pear, thinly sliced
- 1/2 cup pecans, toasted and chopped
- 2 ounces goat cheese (or more!)
- 1/4 cup chopped dates
- 2 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 4 tablespoons olive oil
- Salt and pepper, to taste
- Preheat oven to 400 degrees. Arrange butternut squash on a baking sheet and drizzle with olive oil and season with salt. Roast for 25-30 minutes, or until soft and lightly browned, stirring a few times throughout cooking.
- While squash is cooking, place shredded kale and brussles sprouts in a large bowl. Drizzle with two tablespoons of olive oil, juice from 1/4 lemon and a sprinkle of sea salt. Working with your hands, massage the greens for 2-3 minutes, or until they have softened and reduced in size. (The greens should reduce down by about half.)
- Assemble the dressing by whisking together dates, balsamic, olive oil and dijon in a small bowl. Season to taste with salt and pepper. Add a little extra olive oil if mixture seems to thick or strong. (I like my balsamic pretty tangy.)
- Once squash has cooked and cooled slightly, toss together greens, squash, pears, pecans and goat cheese. You may want to reserve a few pecans to top the salad with and you can also crumble a little extra cheese on top.
- Pour vinaigrette over salad and serve.
This salad can be made up to one day ahead of time but I would wait to add the pears and vinaigrette until you are ready to serve.