Kale Salad with Brie Croutons, Roasted Winter Squash, Cumin-Spiced Pecans and a Cranberry Vinaigrette
This kale salad makes for the perfect Thanksgiving side dish with it's mix-ins of roasted squash, cumin-spiced pecans, brie croutons, and cranberry vinaigrette.
Yield: 12 servings
For the roasted squash
  • 1 kabocha squash, seeded and cut into 1-inch dice
  • 2 tbsp olive oil
  • salt and black pepper, to taste
For the kale
  • 1 lb kale leaves, chopped
  • 3 tbsp lemon juice
  • pinch of salt
For the cumin-spiced pecans
  • 1 cup whole pecans
  • 2 tbsp confectioner's sugar
  • 2 tsp cumin seeds
  • 2 tbsp water
  • pinch of salt
For the brie croutons
  • 6 oz brie, cut into ½-inch cubes and chilled
  • 1 cup whole wheat bread crumbs
  • 1 egg, beaten
  • olive oil, for frying
For the cranberry vinaigrette
  • ½ cup fresh or frozen cranberries, thawed
  • 1 tsp honey mustard
  • 2 tbsp balsamic vinegar
  • 1 tsp sugar
  • ¼ cup olive oil
  • salt, to taste
  1. Preheat the oven to 400F.
  2. Toss the squash chunks with the olive oil, salt and pepper. Roast on a parchment-lined baking sheet for 30 minutes, or until tender. Let cool to room temperature.
  3. Put the chopped kale in a large bowl. Sprinkle with the lemon juice and salt. Massage for about 3 minutes or until kale has reduced in volume by half. Set aside.
  4. In a small bowl, toss the pecans with the confectioner's sugar, cumin seeds, water, and salt. Spread out on a parchment-lined baking sheet and bake for 5 minutes. Set aside to cool.
  5. To make the brie croutons, spread the bread crumbs out on a shallow plate and put the beaten egg in a small bowl. Coat the brie pieces with the egg and then dredge in the bread crumbs.
  6. Heat a nonstick skillet over medium-high heat. Add enough olive oil to coat the bottom of it and heat until shimmering. Add the brie croutons to the pan and cook for 20-30 second per side, or until bread crumbs are toasted and crispy and cheese is starting to melt. Remove to a paper towel-lined plate and repeat with remaining brie croutons.
  7. For the vinagirette, puree the cranberries, honey mustard, balsamic vinegar, and sugar in a food processor or blender. Add in the olive oil and salt to taste.
  8. Toss the kale, roasted squash, pecans, brie croutons, and vinaigrette in a large bowl. Serve.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 small bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/11/kale-salad-with-brie-croutons-roasted-butternut-squash-cumin-spiced-pecans-and-a-cranberry-vinaigrette.html