FALL FARMSTAND SALAD WITH FIG VINAIGRETTE

• porții: 6

Ingrediente

1 (2½2- to 3-pound) butternut squash, peeled, seeds removed, and cut into ¾-inch dice (about 7 cups)

1 tablespoon extra-virgin olive oil

6 sprigs thyme teaspoon ground nutmeg teaspoon kosher salt teaspoon freshly cracked black

⅛ pepper

SALAD cups curly kale, stemmed and cut

6 into bite-size pieces cups shredded brussels sprouts

3

teaspoon kosher salt

FIG VINAIGRETTE

1 garlic clove, minced

Juice of ½/ lemon

¼ cup apple cider vinegar teaspoon Dijon mustard tablespoons fig jam

2 teaspoon kosher salt teaspoon freshly cracked black

¼4 pepper

½2 cup extra-virgin olive oil

½/ red onion, chopped large crisp, tart apple (such as

Granny Smith or Pink Lady), cubed

⅔ cup toasted pumpkin seeds

⅔ cup crumbled goat cheese

Freshly ground black pepper

Instrucțiuni

Preheat the oven to 450°F.

Add the squash to a large baking sheet with the olive oil, thyme, nutmeg, salt, and pepper. Toss to evenly coat and tuck the thyme sprigs under the squash cubes.

Roast for about 20 minutes, until slightly charred and tender. Set aside to cool to room temperature. Remove the thyme sprigs. Meanwhile, prep the salad and make the dressing.

TO PREP THE SALAD: To a large serving bowl, add the kale, 4 brussels sprouts, and salt. Massage the vegetables for 15 to 20 seconds to encourage the salt to get into the fibers of the kale. Set aside.

5 TO MAKE THE FIG VINAIGRETTE: In a 16-ounce glass jar, combine the garlic, lemon juice, apple cider vinegar, mustard, fig jam, salt, pepper, and olive oil. Shake well to combine.

Top the kale and brussels sprouts with the red onion, apple, 6 pumpkin seeds, goat cheese, and roasted butternut squash. Top with a few cracks of pepper, then drizzle the dressing on top. Toss to coat, and serve.

The salad will keep, dressed, for up to 5 days in the fridge.

Note

This robust salad has all of the fall flavors that make us eagerly anticipate October each year. Butternut squash gets a quick roast until caramelized and tender, and is then tossed with crisp apple, creamy goat cheese, and hearty greens. Take a taste of the vinaigrette and you'll instantly be excited to eat this salad. If you're getting into the autumnal spirit, starting with this recipe is a no-brainer.