Sweet and Salty Fall Harvest Salad

INGREDIENTS:

For the salad:
1 large butternut squash, peeled, seeded, and cubed
3 tbsp extra virgin olive oil, divided
Sea salt and freshly ground black pepper
½ cup chopped pecans
1 tbsp unsalted butter
2 tbsp brown sugar
1 bunch of kale, washed, stems removed, and roughly chopped (about 8 cups)
6 oz brie, cubed
1 large apple, cored and roughly chopped
½ cup dried cranberries
For the maple vinaigrette:
2 tbsp pure maple syrup
Up to 1/3 cup extra virgin olive oil
1 tsp Dijon mustard
1 tbsp apple cider vinegar
¾ tsp sea salt

INSTRUCTIONS:

• Preheat oven to 425° F. Spread the squash out on a large baking sheet and drizzle with 2 tablespoons of olive oil then sprinkle with some salt and pepper. Roast for 35 minutes, toss the squash, and roast for another 15 to 20 minutes, tossing periodically until the squash is browned and softened.
• While the squash roasts, make the candied pecan clusters. Ready a Silpat or line a baking sheet with parchment paper; set aside. Heat the butter and brown sugar over medium heat in a medium nonstick pan until bubbling. Toss the pecans into the butter-sugar mixture until coated. Cook, stirring occasionally, until the sugar liquifies and turns a dark amber color. Pour the pecans out onto the Silpat or parchment paper and spread them out with a rubber spatula. Allow them to cool completely before breaking them up into clusters.
• Make the vinaigrette: Whisk the maple syrup, ¼ cup olive oil, mustard, vinegar, and salt together in a medium bowl or shake it all together in a mason jar. Whisk in additional olive oil in small increments up to 1/3 cup total until you reach your desired dressing consistency.
• In a large bowl, toss the kale with the remaining 1 tablespoon of olive oil. Massage the oil into the kale with your hands until the kale turns bright green and glossy, about 2-3 minutes.
• Top the kale with the squash, brie, apples, cranberries, and pecan clusters. Drizzle the maple vinaigrette over the top of the salad before serving while the squash is still warm.

Found on: Smells like Home

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Salads

Greek Revival 

Sweet and Salty Fall Harvest Salad

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Greek Revival

          Ingredients:

• ¼ cup mild extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon white balsamic vinegar
• 2 cloves garlic, finely chopped (about 2 teaspoons)
• Finely grated zest of 1 lemon (about 2 teaspoons)
• 1 teaspoon black olive tapenade
• 1 teaspoon honey
• Salt and freshly ground black pepper
• 1 small red onion, thinly sliced (about 1 cup)
• 1 can (14 ounces) artichoke hearts, drained and quartered lengthwise
• 8 ounces small grape tomatoes, halved (about 1¾ cups)
• ½ cup pitted kalamata olives, quartered lengthwise
• 4 ounces feta cheese, crumbled
• 2 tablespoons finely chopped fresh oregano, divided
• ½ pound dried gemelli or other curly pasta
• 5 loosely packed cups baby spinach
• ⅓ cup chopped toasted walnuts
• 12 small whole pepperoncini, drained

          Directions:

1. In a large mixing bowl, whisk the olive oil with the vinegar, garlic, lemon zest, tapenade, honey, ½ teaspoon salt and several grinds of black pepper. Add the onion, artichoke hearts, tomatoes, olives, feta and 1 tablespoon of the oregano and toss well. Let sit for 20 minutes.

2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well in a colander but do not rinse.

3. Transfer the warm pasta to the mixing bowl and season with ¼ teaspoon salt. Add the spinach, the remaining tablespoon oregano, walnuts and pepperoncini and toss well. (The feta will loosen up and coat the pasta.) Season with additional salt and pepper, if desired. Serve immediately.

Found on: PureWow

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