Warm Winter Salad


Serves: 4-6


1 Butternut Squash 1 Pear 3 Beets, tops discarded, or roasted store bought Extra Virgin Olive Oil Salt ½ teaspoon Cinnamon ½ teaspoon Paprika ¼ teaspoon Cumin ½ lb Kale 1 Lemon ¼ cup Maple Syrup ½ tablespoon Mustard 4 tablespoons Balsamic Vinegar ¼ cup Pepitas ¼ cup Crumbled Goat Cheese

Nutritional information

No nutrition information available


Place all beets into the center of a large piece of aluminum foil. Top with 1 tablespoon of olive oil and a pinch of salt. Wrap the foil tightly around the beets. Peel the butternut squash and slice lengthwise. Scoop out any seeds and fibrous strands and discard. Slice each half lengthwise into 1-inch long pieces. Slice pear in half, scoop out seeds and any hard pieces surrounding using a melon baller or small spoon. And slice each half into 4 or 5 slices. Place squash into a large bowl. Add 3 tablespoons olive oil, 1 teaspoon of salt, cinnamon, smoked paprika, cumin and allspice and toss to coat well. Turn all burners of you gas grill to medium heat and close lid. Let grill heat up for 5 min. Then oil grill grates well. Place foiled beets on the top warming rack of the grill close the lid and cook for 15 mins or until just beginning to soften and a knife can slide in easily. Before adding squash and pears to grill, remove stems from kale, tear into bites sized piece and add to serving bowl. Massage briefly with hands, add ½ tablespoon of olive oil, pinch of salt, juice of half a lemon and toss to combine. Place squash and pears onto grill. Close the lid and cook until first side is nicely charred but not burnt, about 5 minutes. Flip and repeat until well browned all over and just tender, about 15 minutes. Pears may cook earlier and can be pulled off the grill before squash is finished; keep warm. While still warm, cut the squash into ½-1-inch cubes. Add cubed squash and pears to bowl with dressed kale. This will help wilt the kale, making it more tender. In a small bowl, add maple syrup, juice from half a lemon, balsamic vinegar and a pinch of salt and whisk to combine. Slowly whisk in olive oil until completely emulsified. Pour half of dressing onto salad, reserve the remaining, and toss gently until well coated. Sprinkle pepitas and goat cheese evenly over the top of the salad and serve passing reserved dressing.