- Prep time 20 minutes
- Total time 40 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2022
Ingredients
Method
Preheat oven to 400°F. Line baking sheet with parchment paper; set aside. In bowl, stir mustard with maple syrup and oil. Stir in squash; season with salt and pepper. Spread squash on prepared baking sheet and bake, turning halfway through cooking time, until tender and golden brown, about 20 minutes.
Meanwhile, in large bowl, combine kale, apples and Apple Vinaigrette. Arrange roasted squash wedges on serving platter. Top with kale mixture and sprinkle with cheddar, almonds, pecans, cranberries and green onions.
Apple Vinaigrette
In small bowl, whisk together 1/4 cup olive or walnut oil, 2 tbsp apple juice and 1 tbsp each Dijon mustard and chopped fresh tarragon. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.)
Makes about 1/2 cup.
Nutritional facts PER SERVING
- Iron 1.9 mg
- Fibre 7 g
- Sodium 250 mg
- Sugars 25 g
- Protein 4 g
- Calories 395
- Total fat 24 g
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 41 g
