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Photo: Alexandra Shytsman
Active Time:45 minsTotal Time:45 minsServings:8Jump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:8
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupstorn ciabatta bread6tablespoonsextra-virgin olive oil, divided1tablespoonpure maple syruporhoney plus 1 teaspoon, divided½teaspoonsmoked paprika½teaspoongarlic powder½teaspoonfine sea salt, dividedFreshly ground pepper to taste1mediumacorn squash (about 1 1/2 pounds)½smallred onion, thinly sliced3tablespoonsmild vinegar, such as cider, white-wineorchampagne1tablespoonDijon mustard2cupslacinato kale, stemmed and roughly chopped1smalltart green apple, cored and thinly sliced
Cook Mode(Keep screen awake)
Ingredients
4cupstorn ciabatta bread
6tablespoonsextra-virgin olive oil, divided
1tablespoonpure maple syruporhoney plus 1 teaspoon, divided
½teaspoonsmoked paprika
½teaspoongarlic powder
½teaspoonfine sea salt, divided
Freshly ground pepper to taste
1mediumacorn squash (about 1 1/2 pounds)
½smallred onion, thinly sliced
3tablespoonsmild vinegar, such as cider, white-wineorchampagne
1tablespoonDijon mustard
2cupslacinato kale, stemmed and roughly chopped
1smalltart green apple, cored and thinly sliced
DirectionsPreheat oven to 450°F.Spread bread on a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Arrange the bread in a single layer. Bake, stirring once halfway, until golden, about 10 minutes.Meanwhile, whisk 2 tablespoons oil, 1 tablespoon maple syrup (or honey), paprika, garlic powder, 1/4 teaspoon salt and pepper to taste in a medium bowl. Set aside.Cut squash in half; scoop out and discard seeds and membranes. Cut the squash into 1/4-inch-thick half moons; cut in half again. Add the squash pieces to the maple syrup mixture and toss to coat. Arrange in a single layer on a large rimmed baking sheet. Roast for 15 minutes; flip. Continue roasting until the squash is soft and brown in places, about 10 minutes more.Meanwhile, place onion in a small bowl; cover with cold water. Set aside.Whisk vinegar, mustard and the remaining 1 teaspoon maple syrup (or honey) and 1/4 teaspoon salt and pepper to taste in a small bowl. Gradually whisk in the remaining 3 tablespoons oil until emulsified.Combine kale, apple, the drained onion, roasted squash and croutons in a large bowl. Drizzle with the dressing and toss to coat. Let stand for 5 minutes before serving.To make aheadRefrigerate vinaigrette (Step 6) for up to 3 days. Shake well before using.Originally appeared: EatingWell.com, December 2022
Directions
Preheat oven to 450°F.Spread bread on a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Arrange the bread in a single layer. Bake, stirring once halfway, until golden, about 10 minutes.Meanwhile, whisk 2 tablespoons oil, 1 tablespoon maple syrup (or honey), paprika, garlic powder, 1/4 teaspoon salt and pepper to taste in a medium bowl. Set aside.Cut squash in half; scoop out and discard seeds and membranes. Cut the squash into 1/4-inch-thick half moons; cut in half again. Add the squash pieces to the maple syrup mixture and toss to coat. Arrange in a single layer on a large rimmed baking sheet. Roast for 15 minutes; flip. Continue roasting until the squash is soft and brown in places, about 10 minutes more.Meanwhile, place onion in a small bowl; cover with cold water. Set aside.Whisk vinegar, mustard and the remaining 1 teaspoon maple syrup (or honey) and 1/4 teaspoon salt and pepper to taste in a small bowl. Gradually whisk in the remaining 3 tablespoons oil until emulsified.Combine kale, apple, the drained onion, roasted squash and croutons in a large bowl. Drizzle with the dressing and toss to coat. Let stand for 5 minutes before serving.To make aheadRefrigerate vinaigrette (Step 6) for up to 3 days. Shake well before using.
Preheat oven to 450°F.
Spread bread on a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Arrange the bread in a single layer. Bake, stirring once halfway, until golden, about 10 minutes.
Meanwhile, whisk 2 tablespoons oil, 1 tablespoon maple syrup (or honey), paprika, garlic powder, 1/4 teaspoon salt and pepper to taste in a medium bowl. Set aside.
Cut squash in half; scoop out and discard seeds and membranes. Cut the squash into 1/4-inch-thick half moons; cut in half again. Add the squash pieces to the maple syrup mixture and toss to coat. Arrange in a single layer on a large rimmed baking sheet. Roast for 15 minutes; flip. Continue roasting until the squash is soft and brown in places, about 10 minutes more.
Meanwhile, place onion in a small bowl; cover with cold water. Set aside.
Whisk vinegar, mustard and the remaining 1 teaspoon maple syrup (or honey) and 1/4 teaspoon salt and pepper to taste in a small bowl. Gradually whisk in the remaining 3 tablespoons oil until emulsified.
Combine kale, apple, the drained onion, roasted squash and croutons in a large bowl. Drizzle with the dressing and toss to coat. Let stand for 5 minutes before serving.
To make ahead
Refrigerate vinaigrette (Step 6) for up to 3 days. Shake well before using.
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)193Calories11gFat23gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
