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Warm Kale, App le, and Butternut Squash Salad 15 mins 30 mins 4 Ingredients 1 small butternut squash, peeled, seeded, and cut into 1” cubes 3 Thbsp olive oil, divided salt and pepper, to taste 1/2 tsp Farm Boy" Organic Paprika 2 small shallots, julienned salt to taste 2 Tbsp Farm Boy'" Organic Apple Cider Vinegar 5 cups shredded kale 1 honeycrisp apple, cored and thinly sliced 1/4 cup Farm Boy“ Pumpkin Seeds, toasted 1/4 cup dried cranberries or pomegranate arils 1/4 cup Farm Boy'"“ Barrel Aged Feta Cheese, crumbled, optional 4 Tbsp Farm Boy'“ Original Simply 6 Vinaigrette, or to taste CD DIFFICULTY: E ET UE Directions 1 Preheat oven to 400°F. 2 In large bowl, combine butternut squash with 2 Tbsp olive oil, salt, pepper, and Organic Paprika. Toss well and place on a parchment-lined baking sheet. Bake for 30 minutes, or until squash is tender. 3 Measure out 2 cups of butternut squash for this recipe and reserve the rest for another use. 4 While squash is baking, in small bowl, combine shallots with Organic Apple Cider Vinegar and a pinch of salt. Let rest for 15 minutes, then drain. 5 In another bowl, place kale and sprinkle with remaining tablespoon olive oil. Massage kale for a few minutes to soften and tenderize. Transfer kale to serving platter. 6 When squash is done, let it cool slightly, then scatter over kale. Top with shallots, apple slices, toasted Pecans, toasted Pumpkin Seeds, pomegranate arils or cranberries, and Barrel Aged Feta Cheese, if using. Drizzle with Original Simply 6 Vinaigrette and serve. UN) RIRE) LL LAN EAN: Va solide 40. NLE. 3 945 mL Looking for more recipes and inspiration? Check out our HtSeason magazine! Ï
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