Bountiful Harvest Salad
Peel, scoop out seeds, and cube butternut squash. Toss in 1 Tablespoon olive oil, cinnamon, allspice, dash sea salt, and quick grind of ground pepper. Spread onto a greased ¼ sheet pan/baking sheet and roast for 30 minutes at 400°F, or until squash is tender and golden brown. Cool to room temperature.
Combine kale, apples, walnuts, cheese, and cranberries in a bowl. Toss. Add squash and toss again gently.
For the dressing, whisk 1 Tablespoon olive oil, orange juice, mustard, shallot, dash sea salt, and quick grind of black pepper in a bowl until fully combined.
Drizzle dressing on salad, toss to combine about 10 minutes ahead of serving so the kale has a chance to soften a bit. Enjoy!
In Your Glass
This salad offers warming autumn flavors wrapped in some beautiful seasonal brightness. Let your own palate be your guide on which wines you want to pour. We love a nice current release Viognier from the Condrieu region in France. These are aromatic wines with pronounced stone fruit flavors — “apricots and steel” are the iconic flavor associations. Another bottle we like to open is an Albariño from Eighty Four Wines. This white wine also has a zesty, steely quality with lots of pleasing fruit including apricot and citrus blossom.