Fall Harvest Kale Salad

🥘 Ingredients

• Brussels sprouts
  1 lb
• Dijon mustard
  2.667 tbsp
• Parmesan cheese
  6 tbsp
• black pepper
• delicata squash
  2 unit
• dried cranberries
  2 oz
• kale
  8 oz
• lemon
  2 unit
• maple syrup
  4 tbsp
• olive oil
  6.333 tbsp
• salt
• sugar
  ½ tsp
• walnuts
  1 oz

🍳 Cookware

• baking sheet
• large bowl
• small microwave-safe bowl
• plastic wrap

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim and halve Brussels sprouts lengthwise (quarter any larger sprouts). Halve delicata squash lengthwise; scoop out seeds with a spoon and discard. Slice crosswise into ½-inch-thick half-moons. Remove and discard any large stems from kale ; chop into bite-size pieces. Halve lemon .

   Brussels sprouts: 1 lb, delicata squash: 2 unit, kale: 8 oz, lemon: 2 unit
2. 

   2

   Toss Brussels sprouts and squash on a baking sheet with a drizzle of olive oil and a big pinch of salt and black pepper . (For 4 servings, divide between 2 sheets; roast on top and middle racks.) Roast on top rack until browned and tender, ⏱️ 20 minutes to 25 minutes. Let cool at least 5 minutes. Meanwhile, add kale and a drizzle of olive oil to a large bowl ; using your hands, massage until leaves are tender, ⏱️ 30 seconds to 60 seconds. TIP: Don’t skip this step—massaging helps make kale's texture more salad-friendly.

   olive oil: 6.333 tbsp, salt, black pepper
3. 

   3

   In a small microwave-safe bowl , combine dried cranberries , 1 TBSP water (2 TBSP for 4 servings), and juice from lemon. Cover with plastic wrap ; microwave until softened, ⏱️ 1 minutes . Transfer cranberries to a plate, reserving lemon juice mixture in bowl. To bowl with lemon juice mixture, add Dijon mustard , maple syrup , 3 TBSP olive oil (6 TBSP for 4), and sugar . Whisk to combine. Season with salt and pepper to taste.

   dried cranberries: 2 oz, Dijon mustard: 2.667 tbsp, maple syrup: 4 tbsp, sugar: ½ tsp
4. 

   4

   To bowl with kale, add roasted veggies, drained cranberries, half the Dijon dressing, and half the Parmesan cheese . Gently toss to combine. Season with salt and pepper. Divide salad between plates or shallow bowls. Drizzle with remaining Dijon dressing; garnish with walnuts and remaining Parmesan. Serve.

   Parmesan cheese: 6 tbsp, walnuts: 1 oz