Fall Harvest Kale Salad
with Brussels Sprouts, Delicata Squash & Dijon Dressing
Cooler weather always makes us think about…salad! Seriously, this robust salad will give you all the cozy fall feels. We toss tender kale with roasted Brussels sprouts and delicata squash, chewy dried cranberries, and a creamy, tangy honey Dijon dressing. It’s all topped with Parmesan cheese and walnuts for a hearty-yet-light-feeling dinner you’re going to want to make all year round.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Brussels Sprouts
1 unit
Delicata Squash
4 ounce
Kale
1 unit
Lemon
1 ounce
Dried Cranberries
4 teaspoon
Dijon Mustard
2 tablespoon
Maple Syrup
3 tablespoon
Parmesan Cheese
(Contains Milk)
½ ounce
Walnuts
(Contains Tree Nuts)
Not included in your delivery
11 teaspoon
Olive Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise (quarter any larger sprouts). Halve squash lengthwise; scoop out seeds with a spoon and discard. Slice crosswise into ½-inch-thick half-moons. Remove and discard any large stems from kale; chop into bite-size pieces. Halve lemon.
• Toss Brussels sprouts and squash on a baking sheet with a drizzle of olive oil and a big pinch of salt and pepper. (For 4 servings, divide between 2 sheets; roast on top and middle racks.) Roast on top rack until browned and tender, 20-25 minutes. Let cool at least 5 minutes. • Meanwhile, add kale and a drizzle of olive oil to a large bowl; using your hands, massage until leaves are tender, 30-60 seconds. TIP: Don’t skip this step—massaging helps make kale's texture more salad-friendly.
• In a small microwave-safe bowl, combine cranberries, 1 TBSP water (2 TBSP for 4 servings), and juice from lemon. Cover with plastic wrap; microwave until softened, 1 minute. Transfer cranberries to a plate, reserving lemon juice mixture in bowl. • To bowl with lemon juice mixture, add mustard, maple syrup, 3 TBSP olive oil (6 TBSP for 4), and ¼ tsp sugar (½ tsp for 4). Whisk to combine. Season with salt and pepper to taste.
• To bowl with kale, add roasted veggies, drained cranberries, half the Dijon dressing, and half the Parmesan. Gently toss to combine. Season with salt and pepper. • Divide salad between plates or shallow bowls. Drizzle with remaining Dijon dressing; garnish with walnuts and remaining Parmesan. Serve.