Preparation Summary:
- Preparation time = 15 minutes
- Total time = 50 minutes
- Good for = 6 servings
Ingredients:
- butternut (peeled, squash and diced) = 2 cups
- olive oil (divided) = 1 1/2 tablespoon
- broccoli florets (small, 1 head) = 3 cups
- red onion (sliced in quarters) = 1 piece
- salt = 1/2 teaspoon
- pepper = a pinch
- kale leaves (coarsely shredded, 1 bunch) = 8 cups
- Forelle, Flemish Beauty or Anjou pears (sliced) = 2
- pecans (roasted, coarsely chopped) = 1/2 cup
- pepitas (roasted) = 1/4 cup
- thyme (fresh) = small sprigs
For Autumn Vinaigrette:
- apple juice (raw) = 1/4 cup
- olive oil = 1/4 cup
- cider vinegar = 1 tablespoon
- Dijon mustard = 1 teaspoon
- thyme leaves (fresh, chopped) = 1/2 teaspoon
- salt = a pinch
- pepper = a pinch
Procedures:
- Preheat your oven to 425 degrees Fahrenheit.
- Line the baking sheet with parchment paper.
- Mix the squash with half a tablespoon of oil in a large bowl.
- Spread the squash on a third of the baking sheet.
- In the same large bowl, mix broccoli with half a tablespoon of the leftover oil.
- Spread the broccoli florets on the baking sheet.
- Add the sliced onions and brush the remaining oil.
- Sprinkle with pepper and salt.
- Bake for around 15 – 20 minutes, until the vegetables are tenderly crisp.
- To make the autumn vinaigrette combine all the ingredients in a small jar with a lid.
- Seal the jar and shake it with vigor.
- Place the kale in a mixing bowl.
- Drizzle it with 2 tablespoons of the prepared vinaigrette.
- Mix thoroughly for 1 minute and leave it for 15 minutes.
- Transfer the mixed salad to a serving bowl.
- Add the roasted ingredients.
- Drizzle it again with 2 tablespoons of the remaining dressing and mix thoroughly.
- Use the pear slices as garnish and drizzle again with leftover dressing.
