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

Directions

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.

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