AUTUMN SALAD WITH CRISPY KALE AND BUTTERNUT SQUASH

kale might really throw some people off because it's course and

lacking in flavour.

however, this recipe will turn kale haters into kale lovers.

serve this dish on a chilly fall day,

and it will warm the heart and soul since it is just 

THAT delicious. 

i kid you not.

my friend leah and i couldn't get over how amazing this dish turned out to be.

i gotta credit www.halfbakedharvest.com

for this fantastic recipe.

leah and i actually ended up omitting some steps to the original recipe to keep it more simple, and it still turned out great.

here's our take on the:

AUTUMN SALAD WITH CRISPY KALE AND BUTTERNUT SQUASH 

ingredients:

-1 small butternut squash

-2 small gala apples 

(or any apple that floats your boat)

-1/3 cup pecans

-1 tsp chili powder

-1 tsp brown sugar

-0.5 tsp cinnamon

-0.5 tsp cayenne pepper

-0.5 tsp salt

-0.5 tsp pepper

-1 large bunch of kale

-4 tbs olive oil

-2 tbs grated parmesan cheese

-2 slices of whole wheat bread

-4 slices of brie cheese

-1 tbs of butter or margarine

optional dressing:

-2 tbs olive oil

-1 tbs balsamic creme or vinegar

-1 tsp honey

-0.5 tbs soy sauce

-0.5 tsp of pepper

how to's:

1. in a small dish combine the chili powder, brown sugar, cinnamon, cayenne, salt, and pepper

2. preheat the oven to 400 F

3. remove the stems and roughly chop the kale

(the more the merrier)

4. put the kale in a separate large bowl and add 2 tbs of olive oil, all the parmesan cheese, and a pinch of salt and pepper.

mix together with your hards for 2 minutes.

spread on a baking sheet and cook in the 

oven for around 15 minutes. 

(make sure to keep a steady eye on the kale and toss at least once since it can burn easily)

5. once the kale is in the oven, 

peel and seed the butternut squash and cut into cubes

(there should be approx 4 cups).

6. peel and seed the apples and cut into cubes and set aside with the pecans for now.

7. spread just the squash cubes on a baking sheet 

and drizzle 2 tbs of olive oil 

and sprinkle half of the spice mixture from step 1.

mix together on baking sheet.

 8. bake squash for 20 minutes, then remove from the oven and then add the chopped apples, pecans and the rest of the seasoning and then toss it all together. 

bake for another 15-25 minutes, or until the squash and apples are tender.

9. while that is cooking in the oven, 

heat a skillet on medium heat, 

butter the outsides of the 2 slices of bread, 

and sandwich the the brie between the slices of bread. 

add the sandwiches to the skillet and cook for 3 to 5 minutes on both sides or until the bread is toasted and the brie is melted.

 remove and let sit a couple minutes and then chop into cubes.

10. plate the kale and add the butternut squash, apples, pecan, and croutons on top.

(drizzle on optional dressing if you please)

11. DIG IN!

hope you enjoy

:)