Salad Ingredients:
- 1 loaf French bread
- 20 oz. butternut squash cut into cubes
- 3 cups baby arugula
- 1 bunch kale
- 5 Bee Sweet Citrus mandarins
- 1 large Honey crispy apple, cut into cubes
- 1 cup pecans
- 1 cup feta cheese
- 1 cup dried cranberries
Dressing Ingredients:
- 1/3 cup olive oil
- 2 Tbsp. sherry vinegar
- 1 Tbsp. lemon juice
- 1 Tbsp. honey
- 1 Tbsp. shallot, minced
- 2 tsp. Dijon
- ½ tsp. salt
- ½ tsp. pepper
Directions:
Toast the bread: preheat the oven to 300°F. Cube the bread into ~1 inch bite sized cubes. Place on a baking sheet, toss with 1-2 Tbsp. olive oil and toast for 15-20 minutes.
Roast the butternut squash: Increase the oven temperature to 375°F. Place cubed butternut squash on a baking sheet. Toss with 1/2 tsp. salt, 1/2 tsp. pepper and 1-2 Tbsp. olive oil. Spread evenly on pan. Bake until fork tender, ~35 minutes. Set aside to cool.
Massage the kale: Pull the kale leaves off from the stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big bowl. Drizzle olive oil generously over the kale and use your hands to massage the kale leaves (lightly scrunching big handfuls at a time, until the leaves are darker in color). About 2 minutes.
Make the dressing: In a bowl or measuring cup, whisk together all of the ingredients for the dressing.
In a large salad bowl, combine the arugula, kale, Bee Sweet Citrus Mandarins, apples, pecans, feta, dried cranberries, butternut squash and bread together. Serve with dressing on the side or toss dressing in the salad if serving immediately.
