In partnership with Rachel DiNunzio (@bakeswithrach_).

If fall had a signature salad, this would be it: kale, apples, bacon, roasted veggies, goat cheese, and a maple-sage cider vinaigrette. Massaging the kale is the secret to that restaurant-perfect texture, so don’t skip that step.

Best For: Lunch, Dinner, Sides
Prep Time: 15 minutes
Bake Time: 30 minutes
Serves: 4-6 as a side, 2-4 as a main

Ingredients

Salad

• 1 bunch lacinato kale (also known as dinosaur or Tuscan kale)
• ¼ small kabocha squash, or your favorite squash
• Large handful of brussel sprouts
• 1 SweeTango® apple
• 3 Tbsp pecans
• 2 Tbsp pepitas
• 3-4 strips thick cut bacon
• ¼ cup goat cheese crumbles
• Olive oil
• Salt and pepper

Maple-Sage Cider Vinaigrette

• ¼ cup olive oil
• 1 Tbsp apple cider reduction*
• 1 Tbsp maple syrup
• 3 Tbsp apple cider vinegar, more to taste
• 2 tsp Dijon mustard
• 1 tsp finely minced shallot
• 4 fresh sage leaves, finely minced or lightly fried and crumbled
• ½ tsp salt, more to taste
• Freshly cracked black pepper, to taste

Directions

1. Preheat oven to 400º F.
2. Dice squash and add to a sheet pan. Coat with olive oil and season with salt and pepper. Arrange evenly on the pan, taking care not to overcrowd.
3. Slice Brussels sprouts into ¼-½ inch thick pieces. Add to a sheet pan with oil, salt, and pepper. Arrange evenly and don't overcrowd.
4. Roast Brussels sprouts and squash until crisp and browned, 30-45 minutes. Toss at the halfway point. In the last 10 minutes, add bacon on a sheet tray and cook until crispy.
5. While the vegetables are roasting, de-stem the kale. Bunch together and chop, then add to a large bowl.
6. Combine the vinaigrette ingredients in a mason jar and shake to combine. Taste and adjust seasoning as needed.
7. Pour ⅓-½ of the dressing over the kale and, using clean hands, massage the leaves. This will break down the tough fibers in the kale, making it more tender and easier to chew, and remove some of the bitterness. Massage until glossy, darker, and reduced around ¼-⅓ in volume. 
   

8. When the squash, brussels, and bacon are done, remove from oven and let cool. Lower the heat to 350º F. Add the pecans and pepitas to a small baking sheet and toast until fragrant, 3-5 minutes.

9. Dice apple while nuts are toasting.
10. Add apples, Brussels sprouts, squash, bacon, nuts, and goat cheese to the massaged kale. Toss and add more dressing as needed.

Notes

• *The apple cider reduction is made by boiling apple cider until reduced by half. You can substitute 1 Tbsp apple cider or leave out and add 1 Tbsp more of maple syrup.