halfbakedharvest5.0
Crispy Kale Roasted Autumn Salad with Brie Grilled Cheese Crotouns
This salad has honestly all of my favorite foods. Butternut squash (all time favorite fall veggie), apples, crispy kale, pecans and even stinkin grilled cheese croutons.
👥 6 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 25 min🔥 Cook: 1h 20m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●sauce pot
- ●oven
- ●baking sheet
- ●bowl
- ●pan
- ●baking dish
- ●skillet
📝 Preparation Steps
1
To make the dressing. Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to ⏱️ 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy. Remove from the heat and stir in the honey, apple cider vinegar, olive oil, cayenne (if using), salt and pepper. Set aside
apple cider2 cupsapple cider vinegar1 tablespoonolive oil (divided)4 tablespooncup olive oil1/4
2
While you work on the dressing preheat the oven to 400 degrees F. and start the kale.
3
Add the kale to a large bowl. Add 2 tablespoons olive oil, 2 tablespoons parmesan cheese and a pinch of salt and pepper. Toss well and massage the kale with your hands for a good 1 to ⏱️ 2 minutes. Spread on a baking sheet and bake for ⏱️ 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and place in a large bowl, set aside.
olive oil (divided)4 tablespooncup olive oil1/4parmesan cheese (grated)2 tablespoon
4
While the kale gets crispy start working on the squash. In a small bowl combine the chili powder, cinnamon, cayenne, brown sugar, salt and pepper. Mix to combine.
chili powder2 teaspoonsbrown sugar1 teaspoon
5
Peel and chop the squash, but reserve the seeds and add to bowl of water. Using your hands separate the seeds form the orange goopy flesh. Place the seeds in a paper towel and pat dry. Set the seeds aside.
6
Add the squash to a sheet pan and drizzle on a tablespoon or so of olive oil. Sprinkle with about half the spice mixture and toss well. Bake for ⏱️ 20 minutes, remove from the oven and add the chopped apples and pecans and add a sprinkle more of the seasoning and then toss it all together. Bake for another ⏱️ 15-25 minutes, or until the squash and apples are tender.
olive oil (divided)4 tablespooncup olive oil1/4
7
Now grab the seeds and place them in a small baking dish. Add 2 teaspoons olive oil and the remaining seasoning. Toss well and bake for about ⏱️ 10 minutes or until lightly golden and toasted, but watch carefully, they will burn quickly. Set aside.
olive oil (divided)4 tablespooncup olive oil1/4
8
Now add the roasted, butternut squash, apples and pecans to the crispy kale. Toss.
small butternut squash (peeled and seeded (reserve those seeds!) and cut into cubes (about 4 total))1 cupsbutter1 tablespoon
9
Heat a medium skillet on medium heat, add a tablespoon butter. Sandwich the the brie between 2 slices of bread. Add the sandwiches to the skillet and cook for 3 to ⏱️ 5 minutes on both sides or until the bread is toasted and the brie is melted. Remove and let sit a couple minutes and then chop into cubes.
small butternut squash (peeled and seeded (reserve those seeds!) and cut into cubes (about 4 total))1 cupsbutter1 tablespoon
10
Divide the salad among plates and top with the croutons, roasted seeds and a drizzle of the apple cider dressing. EAT!
apple cider2 cupsapple cider vinegar1 tablespoon
Nutrition Facts
calories
386 kcal
fat Content
32 g
serving Size
2 g
fiber Content
3 g
sugar Content
27 g
sodium Content
411 mg
protein Content
7 g
cholesterol Content
24 mg
carbohydrate Content
39 g
saturated Fat Content
7 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...