Kale Salad with Hearts of Palm

A bright salad that will please your palette. Balanced with the hearty kale leaves-- the roasted squash brings a touch of sweetness, while the hearts of palm brings a mildly flavored crisp texture. 

Prep Time: 
5 minutes
Cook Time: 
30 minutes
Servings: 
6
Ingredients: 

1 jar Reese® Hearts of Palm, diced 
8 ounces Kale
1 delicata squash
1 Tablespoon DaVinci olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 red apple
1/4 cup dried cranberries
1/4 cup pumpkin seeds

Lemon Mustard Dressing:
1/2 cup DaVinci extra virgin olive oil 
1/4 cup fresh lemon juice 
2 tablespoons maple syrup 
2 teaspoons dijon mustard 
1/8 teaspoon salt 

Directions: 
1. Preheat the oven to 425°F.
2. Wash, dry and cut the delicata squash lengthwise then remove the seeds with a spoon and cut into bite-size pieces. No need to remove the skins as it is edible.
3. Place the squash on a parchment lined baking sheet and drizzle with olive oil and season with salt and black pepper.
4. Roast the squash in the oven for 20 minutes, flipping them after 10 minutes.
5. Wash the kale leaves and remove the stems. Rip or chop the kale into bite size pieces then add them to a bowl and massage with your fingers for 1 minute.
6. Add diced Reese® Hearts of Palm, diced apple, dried cranberries, the pumpkin seeds and the slightly cooled roasted delicata squash to the kale and gently toss.
7. Add all of the salad dressing ingredients to a bowl and whisk until emulsified then drizzle over the salad and toss gently.

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