New England Harvest Salad
 
 
Yield: 4 servings
Ingredients
  • 16 ounces peeled and cut butternut squash (1” cubes)
  • ⅔ cup fresh cranberries
  • 3 tablespoons olive oil, divided
  • 1 clove garlic, minced
  • 10 ounces roughly chopped kale, hard stems removed
  • 1 small red beet
  • 2 cups cooked quinoa
  • 1 batch Balsamic Roasted Mushrooms
  • 8 ounces goat cheese
Directions
  1. Preheat oven to 400 degrees F. Line a baking sheet with nonstick foil and set aside.
  2. Toss the squash and cranberries with the 1½ tablespoons of the olive oil then place on the prepared baking sheet. Season with salt and pepper. Bake for 30 minutes or until the squash is tender.
  3. Meanwhile heat the remaining 1½ tablespoons of olive oil over medium high heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the kale and half a cup water. Cook until the kale is tender and the water has evaporated. Season with salt and pepper.
  4. Peel the beet with a vegetable peeler then grate with a microplane. Set aside.
  5. To plate the salad first layer the kale. Top with the quinoa, followed by the shredded beets, balsamic roasted mushrooms and the roasted squash and cranberries. Finish by sprinkling with the goat cheese. Serve warm.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/12/13/new-england-harvest-salad/