This is based on a recipe from the Pioneer Woman and Natalie Perry, but features substitutions based on what I had in my pantry. It’s a really substantial and flavorful salad that was very satisfying as a main dish. Lots of bright flavors and colors!

Salad ingredients:
6 oz. baby kale
juice of 1/2 lemon
1 Tbsp olive oil
6 ounces grated cabbage and carrots – about 3 cups? Can also use brussel sprouts
2 medium apples, cored and diced
1 cup candied pecans (see note #1)
4 oz. goat cheese
1 1/2 cup roasted butternut squash or baked sweet potatoes (see note #2)
handful craisins

Dressing:
1/2 cup red wine vinegar
4 tsp whole grain mustard
4 tsp maple syrup
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup olive oil

In a large salad bowl, add kale, lemon juice and first Tbsp of Olive Oil. Gently massage the kale for a minute until it has softened a bit and started to turn a little darker green.

Add the shredded veggies, chopped apples and candied pecans.

Make the dressing in a mason jar, shaking vigorously for 30 seconds until well combined. Add to the bowl, and mix gently until everything is coated.

Drop goat cheese, sweet potato (or butternut squash) and craisins on top and serve.

Note #1: To make candied pecans, in a small frying pan add pecans, 1 Tbsp maple syrup and 1 Tbsp whole grain mustard. Cook for several minutes, stirring occasionally, until the liquid has dried up. Be careful – it burns easily!

Note #2: peel and dice butternut squash into 1″ squares, toss with 1 Tbsp olive oil and a generous pinch of salt. Or, do the same for sweet potatoes. Roast at 425 until browned and soft about 15-20 minutes. Poke with a fork to make sure they’re done. Remove from oven and allow to cool for a few minutes.