Harvest Kale Salad for Friendsgiving

All Photos by Caroline & Evan Photography

A few months ago my friend Nichole approached me about participating in a “Friendsgiving” she was organizing. Since I like Thanksgiving as much as the next person, I couldn’t resist. I mean just take a look at the menu below. Could anyone say no to those Thanksgiving dishes? So a few of us local Tampa/Orlando bloggers gathered to celebrate the upcoming holiday with a Friendsgiving of our own.

Friendsgiving is such a fun way to gather a bunch of friends and if everyone is assigned a dish category it really takes much of the burden off the host.

View More: http://carolineevan.pass.us/friendsgiving

I brought a kale salad, surprised? Probably not, I love salads. This one was just perfect for fall. It’s light so you won’t fill up too much before the turkey, dressing, and all the other yummy sides; and packed full of healthy, good for you ingredients.

View More: http://carolineevan.pass.us/friendsgiving

I love starting big eating marathons, like Thanksgiving or Christmas, with delicious salads. But honestly sometimes salads seem more trouble than they are worth. I aimed to create an easy to prepare, but still full of flavor salad. The dressing and squash roasting can be done the night before, leaving only the assembly for the morning. Easy enough, right?

View More: http://carolineevan.pass.us/friendsgiving

Harvest Kale Salad for Friendsgiving
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
For the dressing:
  • 1 cup Champagne wine vinegar
  • ¾ cup sugar
  • ½ cup olive oil
  • 1 tablespoon Dijon mustard
For the salad:
  • 1 butternut squash; peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • salt and pepper
  • 10oz baby kale
  • 1 Gala apple, cubed
  • ½ cup roasted, salted pepitas
  • ½ cup Craisins
Instructions
  1. To make the dressing combine the vinegar and sugar in a small saucepan. Bring the mixture to a boil over medium high heat. Reduce to a simmer, stirring occasionally until sugar dissolves, 2-3 minutes. Remove from heat and allow to cool. Add olive oil and mustard, whisking to combine. Refrigerate until needed.
  2. Heat oven to 400 degrees. Toss cubed butternut squash with olive oil and salt and pepper. Arrange on a baking sheet and roast 25-30 minutes, turning halfway through. Let cool.
  3. Assemble salad layer kale, cooled butternut squash, apples, pepitas and Craisins. Drizzle with dressing. Enjoy!

But before you go, don’t forget to make your Friendsgiving complete by checking out all the other dishes we shared.

First Course:

Cheese Plate with Figs and Honey by Casa de Crews

Cranberry and Goat Cheese Crostini by Casa de Crews

Second Course:

Harvest Kale Salad by Supper for a Steal

Entree:

Turkey with Dressing by Out of the Weeds

Brussels Sprouts with Pancetta Caesar Salad by An Appealing Plan by Krayl Funch

Spinach Gratin by Casa de Crews

Dessert:

No Bake Pumpkin Pie by Happily Audrey

Bundt Cake with a Cream Cheese Drizzle by Melissa Creates

Pear Sangria by The Flair Exchange


A huge thank you to our vendors who helped to make this shoot possible!

Photos by: Caroline & Evan Photography

Farm Table/Driftwood Chargers/Gold Flatware/Salt and Pepper Shakers from Set Event Rentals

Mismatched Wood Chairs from The Reserve Vintage Rentals

Floral from Belle Fleuer Tampa

Invitations and Menu cards from Tiny Prints

Creative Loafing Space, Ybor City, FL

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