A wonderful kale salad with roasted butternut squash and Brussels sprouts features a special vinaigrette dressing and a topping of toasted hazelnuts and Parmesan cheese. You'll be proud to serve this gourmet treat at any formal meal.
Nutrition per serving may change if servings are adjusted.
1 pound butternut squash, peeled, seeded, and cut into ½-inch pieces
8 ounces Brussels sprouts, trimmed and halved or quartered
¼ cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
⅓ cup sliced leek (1 medium)
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons sherry vinegar
1 tablespoon Dijon-style mustard
1 teaspoon snipped fresh tarragon
4 cups torn fresh kale (8 ounces)
1 cup finely chopped celery root
1 cup thinly sliced red cooking apple, such as Braeburn, Fuji, or Gala (1 medium)
¼ cup blanched skinless hazelnuts (filberts), toasted and coarsely chopped
¼ cup shaved Parmigiano-Reggiano cheese (1 ounce)
1 radish, thinly sliced
Preheat oven to 425°F. In a large shallow baking pan lined with foil, toss together squash, Brussels sprouts, 2 tablespoons of the oil, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. Roast 15 to 18 minutes or until vegetables are tender.
For vinaigrette, in a medium bowl whisk together leek, lemon juice, honey, vinegar, mustard, tarragon, and the remaining 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
In a large bowl, combine kale, celery root, apple, hazelnuts, and squash mixture. Drizzle with vinaigrette; toss gently to coat. Top with cheese and radish. Cover and chill at least 1 hour before serving.