A little over a month ago I was invited to a media dinner at True Food Kitchen, and if you read the post, you will recall how I promised to recreate the salads that we had that evening. The salad I came up with wasn’t exactly like the ones at True Food, but it was quite delicious. I served it at our Golden Globes party this past weekend and it was a big hit!
The best thing about this salad is you can customize it to how you like it. Don’t like goat cheese? Leave it out or swap something else in. Not a fan of dried cranberries? Try dried cherries or another dried fruit instead.
Whatever you decide to do, just promise me you will make this salad because it is that good. And it’s equally as good the next day as well.
Harvest Vegetable Salad
3 cups lactinato kale (Trader Joe’s sells this kale pre-washed in a bag – I highly recommend getting!)
1 cup sliced radishes
1/2 avocado, diced
¼ cup pepitas
¼ cup dried cranberries
2 cups roasted butternut squash
¼ cup goat cheese
2 tablespoons olive oil
Salt and pepper to taste
Preheat your oven to 350F. Peel and cube your butternut squash and place on a baking sheet. Roast in the oven for 30-35 minutes or until the squash is tender (but not mushy).
While the squash is roasting, rinse your kale and rip into small pieces into a large mixing bowl and add the olive oil. Gently toss the kale (or massage the kale if you will) in the olive oil until well coated. Add the radishes, avocado, pepitas,dried cranberries and your salt and pepper. Toss everything together until well mixed, and then add your goat cheese.
When the butternut squash is done roasting, you can either add to the salad immediately for a warmer salad, or you can let it cool and then add to the salad. Enjoy!