Thanksgiving Salad

Thanksgiving Salad – Serves 4

What You Will Need:

1 medium delicata squash

1 Tbsp Patricia & Paul EVOO

½ tsp coarse kosher salt

Freshly ground pepper to taste

12 cups clean, torn kale leaves (no ribs or stems)

½ cup Home-Made Roasted Walnut Oil Vinaigrette (see recipe)

½ cup crumbled fresh chevre

¼ cup dried sweetened cranberries

2/3 cup sweet and spicy pecans or purchased spiced nuts

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

Cut squash in half lengthwise and scoop out seeds and stringy pulp from the center of the squash cavity. Trim ends and stem and then cut squash into half-moons, each about ½-inch thick.

Toss squash, oil, salt and pepper in a medium bowl. Spread the squash out on the baking sheet and roast until the squash is tender, stirring once or twice with a spatula, 15 to 20 minutes.

Meanwhile, toss kale with dressing in a large bowl.

Add the hot roasted squash to the kale and toss to coat. Divide the kale and squash mixture among four large plates. Top with fresh chevre, cranberries and pecans.

Notes:

This recipe can be prepared ahead. Simply store the dressing in a jar and the nuts in a jar or resealable container. The kale can be stored in a resealable bag or in a salad bowl with a damp cloth over it. The squash can be roasted ahead and reheated in the microwave for 90 seconds before tossing with the kale and dressing mixture. Then simply proceed with the rest of the recipe.

Roasted Walnut Oil Vinaigrette

What You Will Need:

1/4 cup Patricia & Paul Red Barrel-Aged Wine Vinegar

2 tablespoons minced shallots

2 tablespoons Patricia & Paul Roasted Walnut Oil

2 tablespoons honey

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Combine all ingredients, stirring with a whisk. Store in refrigerator for up to 1 week.