Kale Salad with Brussels Sprouts, Butternut Squash, and Walnuts

Kale Salad with Brussels Sprouts, Butternut Squash, and Walnuts

Ingredients

1 package (12 ounces) Dierbergs Fresh Cut Brussels Sprouts
2 tablespoons Dierbergs extra virgin olive oil (divided)
1 package (18 ounces) Dierbergs Fresh Cut Butternut Squash
Coarse salt and freshly ground black pepper

LEMON DIJON VINAIGRETTE
¼ cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons finely chopped shallot
1 small clove garlic, minced
½ cup Dierbergs extra virgin olive oil

1 container (5 ounces) baby kale
1 HoneyCrisp apple, cored and thinly sliced
1 cup walnut halves, toasted
1 wedge (4 ounces) Marcoot Jersey Creamery Cave Aged Gouda cheese

Directions

FOR VEGGIES  Place Brussels sprouts on foil-lined jellyroll pan that has been lightly coated with no-stick cooking spray.

Drizzle 1 tablespoon of the olive oil over top; toss until well mixed. Arrange veggies in single layer.

Roast in 375°F. oven 10 minutes.

Add squash, remaining 1 tablespoon olive oil, and season with salt and pepper; toss until well mixed. Arrange veggies in single layer.

Roast until veggies are tender, about 20 minutes.

FOR VINAIGRETTE  In 2-cup glass measure, whisk together all ingredients except olive oil. Whisking vigorously, add olive oil in slow, steady stream until well mixed.

TO SERVE  In large bowl, combine kale with ¼ cup of the Lemon Dijon Vinaigrette; gently rub Vinaigrette and kale together until leaves are tender, about 2 minutes.

Divide kale among individual serving plates. Top with roasted veggies, apples, and walnuts.

Shave cheese over salads and drizzle additional Vinaigrette over tops.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 467
Cholesterol: 17 mg
Fat: 40 g
Sodium: 254 mg
Carbohydrates: 22 g
Protein: 10 g
Fiber: 6 g