Warm Kale Salad with Roasted Fall Veggies & Pecans
It's time to clean it up. Chances are that you maybe, kinda, sorta overdid it on the food (and booze) this past week and weekend. Start the week fresh with a nutrient packed salad!
What you Need
1 small butternut squash, cut into 1 inch pieces (4 cups)
4 Portobello mushrooms, stemmed and quartered
2 shallots, cut into 1 inch pieces
2 tablespoons Tessemae’s Lemon Garlic
coarse salt and ground pepper
1 bunch kale stemmed and chopped (10 ounces)
½ cup Tessemaes Honey Poppyseed
¼ cup pecans
3 ounces fresh goat cheese (optional)
What to do
Heat your oven to 450. Toss the squash, mushrooms, and shallots with the Lemon Garlic on a large rimmed baking sheet. Season with salt and pepper. Roast until tender and browned, tossing once halfway through, about 25 minutes total.
Toss the warm veggies with the kale and Honey Poppyseed dressing. Top the salad with pecans and goat cheese.
Serves 4
