Baked Kale Salad with Apple Cider Vinaigrette & Griddled Goat Cheese

Name: Baked Kale Salad with Apple Cider Vinaigrette & Griddled Goat Cheese
Prep time: 20 min
Cook time: 31 min
Total time: 51 min
Cuisine: American
Ingredients: 1 1/2 pounds butternut squash; 1 large red onion (12 ounces / 340 grams); 2 pounds lacinato kale; 1/2 teaspoon nutmeg; 1/2 teaspoon freshly ground black pepper; 1 teaspoon Diamond Crystal kosher salt; Extra-virgin olive oil; 1 cup black lentils; 1/2 cup slivered almonds (2 ounces / 56 grams); 1 cup fresh sage leaves (1 ounce / 28 grams); 1/4 cup apple cider vinegar; 1/4 cup honey; 1 tablespoon dijon mustard; 4 ounces sliceable goat cheese (like Humboldt Fog, or something similar)

Instructions

Prep:20minCook:31min

Wow, a lot of buzz words in a salad name, but how else would I be able to tell you how good it is? This salad is an explosion of warm, comforting fall flavors, built with black lentils for protein, toasted sage and almonds for crunch, and a finale topping of griddled goat cheese, which is optional...but not really. This salad is perfect for meal prepping, since the roasted vegetables keep well in the fridge, but it's also wonderful for a weeknight meal where you want your oven to do all the work.

Updated at: Mon, 09 Dec 2024 07:05:43 GMT