Autumn Kale and Pecan Salad | The Bottom Less Pit

The Bottom Less Pit

Name: Autumn Kale and Pecan Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: Morton Plain Salt, 26 Ounce; Simply Organic Black Pepper; Organic Thyme Bunch; Katz Apple Cider Vinegar; Coombs Family Farms Organic Grade A Dark Maple Syrup; Ciuti Extra Virgin Olive Oil; Vermont Creamery Fresh Goat Cheese Herb Chevre; Mitica Hand dipped Dark Chocolate Figs; Yes Bar Apple Cinnamon Crisp; Organic Honeynut Baby Butternut Squash; Sante Pecans, Sweet & Spicy; Cranberries, Dried; O Organics Quinoa, Organic; Organic Purple Kale Bunch

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Autumn Kale and Pecan Salad

Serves 220 mins prep10 mins cook

If you love all the seasonal produce of fall, then this Autumn Kale and Pecan Salad is for you!

0 servings

What you need

cup extra-virgin olive oil

tsp salt

tsp pepper

tsp thyme

tsp apple cider vinegar

Coombs Family Farms Organic Grade A Dark Maple Syrup

tbsp maple syrup

Vermont Creamery Fresh Goat Cheese Herb Chevre

cup goat cheese

fig

apple

cup butternut squash

cup candied pecans

cup cranberries

cup quinoa

bunch kale

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Instructions

See above for tips on how to best prepare the quinoa and cook the butternut squash.
Make the vinaigrette in a mason jar. Whisk together the olive oil, maple syrup and seasonings. Pour half of the vinaigrette into the salad bowl and reserve the rest for later.
Wash the kale and pat dry with paper towels. Remove the leaves from the stems before using a knife to roughly chop the leaves.
Add the kale to the salad bowl and use the salad tongs to massage the kale. The vinaigrette will help soften the kale.
Add the cooked quinoa and dried cranberries to the salad bowl. Toss to combine, then transfer to a large serving plate if desired.
Top with the pecans, roasted butternut squash, sliced apples and figs.
Garnish with crumbled goat cheese and the rest of the vinaigrette. Toss to combine, then serve and enjoy.

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