Recipe Image

Autumn on a Plate

  • 40 m
  • 1 h 55 m
Diabetic Living Magazine
“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.”

Ingredients

    • 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

Directions

  • 1 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.
  • 2 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.
  • 3 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.
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