Holiday Kale Salad with Maple-Mustard Dressing
Add a little color to your Thanksgiving feast with this Holiday Kale Salad Maple Mustard Dressing! This dish is perfect for Christmas dinner, too.
Ingredients
For the Salad
- 2 cups cubed butternut squash
- 2 teaspoons neutral-flavored vegetable oil divided
- 1 teaspoon sea salt divided
- ½ teaspoon black pepper
- ½ cup pecans
- ¼ teaspoon garlic powder
- ¼ teaspoon mustard powder
- 1 bunch kale stems removed, torn into bite-sized pieces (about 6 cups)
- ⅓ cup pomegranate seeds
For the Dressing
- ½ cup hemp seeds
- ¼ cup water
- 2 tablespoons apple cider vinegar
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1 clove garlic minced
- ¼ teaspoon sea salt
- pinch black pepper
Instructions
- Preheat oven to 400°F and line two baking sheets with parchment paper.
- In a medium-sized bowl, toss the butternut squash together with 1 teaspoon of oil, ½ teaspoon of salt, and pepper.
- Arrange the squash in a single layer on a baking sheet and roast in the oven for 25-30 minutes, or until it’s tender and has browned around the edges. Flip the pieces at about the halfway point. Remove the baking sheet, and lower the oven to 300°.
- In the same bowl, toss the pecans with the remaining oil, the remaining salt, garlic powder, and mustard powder.
- Arrange the pecans on a baking sheet and bake at 300° for 8-10 minutes, stirring the nuts at the halfway point. Be sure to keep an eye on them, because they could burn quickly!
- Mix all of the dressing ingredients together in a high-speed blender or food processor until smooth and creamy.
- Place the kale in a large bowl and pour on half of the dressing. Massage the dressing into the kale until the kale begins to soften. Don’t over-massage it, or it will become too mushy.
- Toss in the pecans, pomegranate seeds, and roasted squash. Drizzle on the remaining dressing.