The colder months don't typically inspire me to want to eat leafy green salads, but sometimes a hearty, filling mix can do the trick. This Harvest Salad with Apple Cider Vinaigrette is healthy, a good mix of veggies, and has delicious additions like wild rice and squash for a salad that you can really call a meal.
We used Zwilling's fantastic TWIN Pure Large Whisk to do the mixing when it came to the tangy apple cider vinaigrette, and served this colorful salad in a bold red Staub Ceramic Small Serving Bowl. This salad will do the trick as a side or full meal on its own - you'll love the unique flavors!
For the salad
- 1/2 cup uncooked wild rice
- 2 pounds butternut squash, peeled, seeds removed & cut into 1/2 inch cubes
- 1 tablespoon olive oil
- 5 cups kale, center rib removed, and sliced thin
- 1 medium apple, cut into 1/2 inch cubes
- 1/2 cup dried cherries
- 1/2 cup pecans
- Black Pepper
For the apple cider vinaigrette
- 2 tablespoons apple cider (or apple juice)
- 2 tablespoons apple cider vinegar
- 1/4 cup + 2 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
For the salad, preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil. Toss the butternut squash with a bit of olive oil, salt and pepper. Add to prepared baking sheet. Spread into even layer.
Place in oven and cook for 20-30 minutes or until soft and roasted. Remove and set aside to cool. Meanwhile, cook the wild rice per directions on package. Once cooked, let cool.
In a large bowl, combine the kale, apple, dried cherries, pecans, cooled butternut squash and wild rice. Toss until evenly mixed.
For the vinaigrette, in a small bowl, whisk all ingredients together. Set aside.
If serving immediately, toss with the dressing and serve. If preparing the salad ahead of time, store the salad in an airtight container and the dressing in another container. Dress before serving.