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Roasted Squash, Apples & Kale With Warm Mustard Vinaigrette

By David Eger January 04, 2022 0 comments

Roasted Squash, Apples & Kale with Warm Mustard Vinaigrette

Our new favorite harvest side dish stars local ingredients Michigan Farm to Freezer® butternut squash and Spicy IPA Mustard, from Food for Thought®. A balance of savory and sweet with a tangy vinaigrette this cozy and satisfying warm salad is perfect for your holiday table.




Preheat oven to 400°F. Toss squash and apples with 1 tablespoon of the oil; season with salt and pepper. Arrange on a baking sheet lined with parchment paper. Roast, turning once until browned and tender, about 30 minutes.

Toss kale with 2 teaspoons of the oil. Push squash and apples to one side of baking sheet and add the kale. Return to oven and roast until wilted, about 5 minutes. 

Heat the remaining oil in a pan over medium heat. Cook the garlic, stirring, 30 seconds or until fragrant. Turn off heat and stir in vinegar, honey and mustard; season with salt and pepper.

Transfer vegetables to serving dish; drizzle with hot mustard dressing and sprinkle with hazelnuts, if using.

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