Salad With Apple Cider Vinaigrette

This fall harvest dish is packed with fall flavors; cooked butternut squash, tender wild rice, pepitas, sweet apples, and hearty kale. and end the dish with a seasonal apple beverage vinaigrette! a dish that's good to create ahead!

Last Thursday and weekday, I spent my days at sliced Con here in kilocycle per second. it had been some informative days spent with a number of my favorite girls from everywhere the America. albeit we have a tendency to might speak weekly through our blogging worlds, the days we have a tendency to really pay head to head, ar restricted. therefore those few days were full of such a lot talking and catching up. one thing this mama very needed!

Salad With Apple Cider Vinaigrette

Thursday afternoon I had the pleasure of learning new photography tips and tricks from skilled food lensman, Matt Armendariz. Mind blown! His ability to require a surprising picture of an easy and lovely bowl of radishes lighted  a fireplace inside Maine to actually take my photography to following level. try dark photography and very hear what my mind is attempting to inform Maine.

While I retrieve and forth between lightweight and ethereal photos to a lot of moody, i'm attempting to seek out my vogue. however the foremost rewardful a part of photography is there's invariably one thing new learn. ne'er stop learning!

INGREDIENTS:

Salad:

• 1/2 cup uncooked wild rice
• 2 pounds butternut squash, peeled, seeds removed & cut into 1/2 inch cubes
• 1 tablespoon olive oil
• 5 cups kale, center rib removed, and sliced thin
• 1 medium apple, cut into 1/2 inch cubes
• 1/2 cup dried cherries
• 1/2 cup toasted pepitas (or pecans)
• Salt
• Black Pepper

Apple Cider Dressing:

• 2 tablespoons apple cider (or apple juice)
• 2 tablespoons apple cider vinegar
• 1/4 cup + 2 tablespoons olive oil
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder

INSTRUCTIONS:

Salad:

1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil. Toss the butternut squash with a bit of olive oil, salt and pepper. Add to prepared baking sheet. Spread into even layer.
2. Place in oven and cook for 15 minutes or until roasted. Remove and set aside to cool.
3. Meanwhile, cook the wild rice per manufactures instructions. Once cooked, let cool.
4. In a large bowl, combine the kale, apple, dried cherries, pepitas, cooled butternut squash and wild rice. Toss until evenly mixed.

Dressing:

1. In a small bowl, whisk all ingredients together. Set aside.
2. If serving immediately, toss with the dressing and serve.
3. If preparing the salad ahead of time, store the salad in an airtight container and the dressing in another container. Dress before serving.

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