Kale and Butternut Squash Rosette Salad

Fall flavors are something many of us look forward to at Thanksgiving, but it can be tough to combine nutritious with delicious! We always try.

At our Signature Retreat in early October, we served this salad along with my roasted tomato and herbed goat cheese quiche. It was a change from the usual simple arugula salad I serve–a request made by my sous chef and retreat manager, Sophie (she’s the best!). While she admits the goat cheese for the rosettes really needs to be piped on, it’s worth the effort for the presentation!

As with most salads, substitutions are no fuss here. Pecans for walnuts? Adding dried apricots or cranberries? Maybe some crispy pancetta? You know your family–and your pantry–best. Let me know if you give this one a try, and send me a photo!

Xo,

Rachael

For the Dressing

1 tablespoon whole grain, Dijon mustard

1 tablespoon unpasteurized apple cider vinegar

1 teaspoon balsamic vinegar

2 tablespoons fresh orange juice

1 teaspoon fresh lemon juice

1 to 2 tablespoons Heirloom Springs raw honey

1/4 teaspoon see salt + more to taste

Fresh cracked pepper

1/4 cup extra virgin olive oil + a little extra

For the Rosette

Apple peeler ( I used my spiralizer)

1 Raw, peeled butternut squash

4oz room temp herbed goat cheese

Piping bag or ziplock bag

For the Salad

Washed and tightly chopped kale with stalks removed

Chopped pecans

Dried cherries

To make the rosettes: Preheat the oven to 425º. Gently peel the squash so it catches in a ribbon form. Ideally each rosette would be 2 layers thick. Once you have separated each rosette, toss gently with salt, pepper and olive oil. Next, place your rosettes on a sheet pan or, if you have a mini muffin tin I found that to work really well to help them hold their flower shape. Pop them in the oven for 20 minutes, checking every 5 minutes after until the squash is cooked through and lightly crispy but not charred.

While the squash bakes, mix the goat cheese to a pipable consistency. You may need to add a little olive oil. If you don’t have herbed goat cheese on hand, use dry or fresh (first choice always) herbs to taste. Once the goat cheese is evenly mixed, spoon carefully into a piping bag or plastic bag. Wait until just before piping to cut off the corner of the bag! Remove rosettes from pan. In a swirling motion, pipe the goat cheese into the center of each. The rosette should have enough structure to be (carefully) picked up by hand without falling apart.

To Assemble: Place your washed, thoroughly dried and tightly chopped kale with stalks removed into a large salad bowl. Grind a little pink salt and dress with a little extra olive oil, mix thoroughly, roughing up the kale a bit. This will help the kale to soften and be ready to absorb the dressing. After a couple of minutes of mixing add your chopped pecans, dried cherries, a little dressing at a time until you have reached your desired amount, plenty of fresh cracked pepper and plate the salad. Add the rosettes for a beautiful, delicious finish!