From the kitchen of Melissa ColemanHere’s a delicious salad that’s perfect for harvest season and beyond. The earthy flavors are always welcome and comforting.
- 2 cups butternut squash or sweet potato (approx. 1/2" cubes)
- 5 tbsps. olive oil, divided
- Kosher salt, to taste
- 2 cups crusty bread, torn into pieces
- Cracked pepper, to taste
- 3 tbsps. white wine vinegar
- 1/4 cup olive oil
- Maple syrup
Preheat oven to 425°F.
Cube about 2 cups of butternut squash or sweet potato (approx. 1/2" cubes).
Place on a parchment-lined baking sheet.
Liberally drizzle with 3 tbsps. olive oil, sprinkle with kosher salt, and toss to coat.
Roast for about 20 minutes, tossing halfway between.
In a separate pan, tear apart about 2 cups of a crusty loaf of bread.
Liberally drizzle with 2 tbsps. olive oil, sprinkle with kosher salt and cracked pepper, and toss to coat.
Bake for about 10 minutes, tossing halfway between.
Meanwhile, make the dressing: In a large salad bowl, whisk together 3 tablespoons of white wine vinegar, 1 tablespoon of maple syrup, and ¼ teaspoon kosher salt. Slowly whisk in ¼ cup olive oil until emulsified.
De-stem and chop about 6 cups of kale. Add to the salad bowl along with one packet of SEEDS OF CHANGE® Seven Whole Grains, roasted butternut cubes, and croutons. Toss to combine.
Allow to rest at least 30 minutes.
Just before serving, add in sliced apples.
Salt and pepper as needed.