Fall Harvest Kale Salad

🥘 Ingredients

• black pepper
  1 tsp
• brussels sprouts
  12 oz
• delicata squash
  2 unit
• dijon mustard
  1 tbsp
• dried cranberries
  ⅓ cup
• kale
  1 bunch
• lemon
  1 unit
• maple syrup
  1 tbsp
• olive oil
  ⅓ cup
• parmesan cheese
  ½ cup
• salt
  1 tsp
• sugar
  ¼ tsp
• walnuts
  ⅓ cup

🍳 Cookware

• baking sheet
• large bowl
• small bowl

1. 

   1

   kale brussels sprouts delicata squash lemon parmesan cheese dried cranberries maple syrup dijon mustard olive oil sugar salt black pepper walnuts

   kale: 1 bunch, brussels sprouts: 12 oz, delicata squash: 2 unit, lemon: 1 unit, parmesan cheese: ½ cup, dried cranberries: ⅓ cup, maple syrup: 1 tbsp, dijon mustard: 1 tbsp, olive oil: ⅓ cup, sugar: ¼ tsp, salt: 1 tsp, black pepper: 1 tsp, walnuts: ⅓ cup
2. 

   2

   Preheat oven to 425°F. Wash and dry all produce. Trim and halve brussels sprouts lengthwise, quartering any larger ones. Halve delicata squash lengthwise, scoop out seeds, and slice crosswise into ½-inch thick half-moons. Remove stems from kale and chop into bite-size pieces. Halve lemon.
3. 

   3

   Toss brussels sprouts and squash on a baking sheet with a drizzle of olive oil and a big pinch of salt and black pepper. Roast on the top rack until browned and tender ⏱️ 20 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 .
4. 

   4

   In a small bowl , combine dried cranberries, 1 tbsp water, and juice from the lemon. Cover with plastic wrap and microwave until softened ⏱️ 1 minute . Transfer cranberries to a plate, reserving the lemon juice mixture in the bowl. To the bowl with the lemon juice, add dijon mustard, maple syrup, 3 tbsp olive oil, and sugar. Whisk to combine. Season with salt and black pepper to taste.
5. 5

   To the 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 black pepper. Divide salad between plates. Drizzle with remaining dressing; garnish with walnuts and remaining parmesan cheese. Serve.