Nicole Blum is the author of Ciderhouse Cookbook. She's showing us how to make a delicious Kale Salad with Butternut Squash Chips, Toasted Pecans, and Feta Cheese! Visit carrsciderhouse.com to see more recipes and to order Nicole's book. Kale Salad with Butternut Squash Chips, Toasted Pecans & Feta Serves 6 Although you need to prepare a few of this salad's components before assembly, it is not complicated and the results are everything you'd want in a kale salad: lots of kale, the sweet caramelization of the squash chips, the bright counterpoint of quick-pickled onions and cabbage, the tang and saltiness of feta cheese, and the crunch of toasted pecans. It is beautiful to look at and potluck-worthy! Salad ½ butternut squash, sliced lengthwise into ¼-inch-thick half-moons 2 tablespoons extra-virgin olive oil ½ teaspoon sea salt 2 bunches kale (choose your favorite kind), stemmed and chopped 1 (8-ounce) jar Quick Cider Vinegar Pickles (page 43), made with red onions and red cabbage ¾ cup toasted pecans ½ cup crumbled feta cheese Dressing ¼ cup cider syrup (page 22) ¼ cup cider vinegar (page 18) ¼ cup extra-virgin olive oil ½ - ¾ teaspoon sea salt 1 clove garlic, crushed 1 Preheat the oven to 400°F (200°C). Line a baking pan with parch-ment paper. 2 Place the butternut squash slices on the pan so they are not overlapping. Drizzle with the olive oil, then sprinkle with the salt. Roast for 20 to 30 minutes, or until the squash begins to brown. Set aside to cool. 3 Make the Dressing: While the squash roasts, combine the syrup, vinegar, olive oil, salt, and garlic in a mason jar, screw on the lid, and shake well to emulsify. 4 Make the Salad: Put the kale in a large mixing bowl. Add ½ cup of the dressing and vigorously massage it into the kale for about 15 seconds, or until the kale is nicely coated. Strain the pickled vegetables from their brine, add them to the salad, and toss well. 5 Transfer the kale salad to a serving platter or bowl and scatter the squash chips, pecans, and feta over the top. Drizzle more dressing over the salad, if desired.

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