Harvest Kale Salad With Honey Goat Gouda
With roasted squash, kale, brussels sprouts, thinly sliced apple, and a maple miso vinaigrette, this meal-worthy salad is a celebration of the fall bounty. It's a vibrant, veg-forward dish that you'll actually crave, thanks in part to big crumbles of savory-sweet Honey Goat Gouda, one of our most crowd-pleasing cheeses. And it can last a couple days even after it's dressed, thanks to the hearty greens, making it as suitable for weekday lunches as it is for family meals and dinner parties.
Featuring
prep time
75minutes
assembly time
15minutes
Serves
4people
preparation & ingredients
2 small delicata squash
1/2 tsp. kosher salt
2 Tbsp. brown sugar
1 tsp. smoked paprika
1 tsp. pepper flakes
3 Tbsp. Murray’s Italian EVOO
1 Tbsp. Crown Maple Syrup
1 Tbsp. white miso paste
1/4 tsp. sesame oil
1 lemon, juiced (about 1 1/4 Tbsp.)
1 1/2 Tbsp. Crown Maple Syrup
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/3 cup Murray’s Italian EVOO
2 bunches lacinato kale
2 bunches curly kale
8 oz. Brussels sprouts
1/2 apple, thinly sliced
3/4 cup Murray’s Honey Roasted Almonds
5 oz. Murray’s Honey Goat Gouda, crumbled into chunks
products in this recipe
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