Kale Salad with Roasted Veggies, Bandage Wrapped Cheddar, & Maple Vinaigrette

We love winter salads! This one featuring The Fawn is great for a side dish or a meatless main. It’s filling, nutritious, and subtly sweet. Bonus, because it’s made with hearty vegetables, it keeps well in your fridge for a few days so you can make it ahead of a holiday gathering.

makes about 4 servings

What you’ll need:

• 1 large bunch of kale, torn with stems removed

• 1 medium butternut squash, cubed

• 1 cup Brussels sprouts, finely sliced

• 1/2 cup cinnamon roasted almonds, coarsely chopped

• 1/2 cup dried cranberries

• 5oz of The Fawn, shredded

Suggested seasonings for the butternut squash and Brussels sprouts:

• Olive oil

• Salt

• Black pepper

• Cayenne pepper

• Garlic powder

• Cinnamon

For the vinaigrette:

• 1/4 cup apple cider vinegar

• 1/2 cup olive oil

• 1 tablespoon lemon juice

• 3 tablespoons pure maple syrup

Instructions:

1. Preheat your oven to 375°F.

2. Prepare the butternut squash and Brussels sprouts, and season to taste. Spread the vegetables evenly on a baking sheet and put them in the oven to roast for approximately 30 minutes.

3. Meanwhile, prepare the kale, chop the almonds, and shred the cheese.

4. Whisk the ingredients for the vinaigrette together in a separate bowl.

5. Remove the butternut squash and Brussels sprouts from the oven and let cool slightly. To assemble to salad, add the kale, roasted veggies, almonds, cranberries, and cheese to a large serving bowl. Toss with the vinaigrette and serve.