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.
preparation & ingredients
Preheat the oven to 425 F with a baking sheet inside. Meanwhile, cut the squash in half lengthwise, remove the seeds, and slice into ½-inch pieces. In a large bowl, toss the squash with the olive oil, salt, maple syrup, brown sugar, paprika, and pepper flakes. Once the oven is heated, carefully remove the baking sheet, and arrange the squash in an even layer. Roast for 12-15 minutes or until squash is tender. Set aside to cool.
Make the vinaigrette: In a small mixing bowl, mash the miso with a rubber spatula. Add the oils, lemon juice, maple syrup, salt, and pepper, and whisk to combine, breaking up any pieces of miso paste.
Remove the stems from the kale, and discard, then thinly slice the leaves. Trim and thinly slice the Brussels sprouts. Add the kale and sprouts to a large mixing bowl. Stir the dressing to ensure it's emulsified, then pour over the greens. Massage the dressing into the greens until they're thoroughly coated and tenderized, about 1-2 minutes.
Add the cooled squash, almonds, apple, and Honey Goat Gouda, and mix until evenly distributed throughout the salad. Transfer to a serving dish.