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  • Prep Time
    25
  • Cook Time
    25
  • Servings
    6

Autumn Kale, Brie & Couscous Salad with Cider Vinaigrette

PHOTO & RECIPE:  Foxes Love Lemons

Ingredients

For the Cider Vinaigrette:

  • 2 tablespoons apple cider
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 2 teaspoons Dijon mustard
  • Pinch of kosher salt and ground black pepper
  • 3 tablespoons extra virgin olive oil

For the Salad:

  • 1 cup peeled and cubed butternut squash (1-inch cubes)
  • 1 tablespoon olive oil
  • Pinch of kosher salt and ground black pepper
  • 1 box (4.7 ounces) Roasted Garlic & Olive Oil Pearled Couscous
  • 4 cups kale, chopped
  • 1 apple, thinly sliced
  • 1/4 cup Marcona almonds
  • 2 tablespoons dried cranberries
  • 4 ounces Joan of Arc® Double Crème Brie, thinly sliced, then cut into 2-inch pieces

Directions

  1. Make the Cider Vinaigrette: In large bowl, whisk together apple cider, vinegar, maple syrup, mustard, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.
  2. Make the Salad: Preheat oven to 375 degrees F. Place squash on rimmed baking pan; toss with oil, salt and pepper. Transfer to oven and roast 25 to 30 minutes or until tender, stirring occasionally.
  3. Meanwhile, prepare couscous according to package directions. Set 1 cup couscous aside for salad, reserve leftover couscous for another use.
  4. Add kale, apple, almonds, cranberries and couscous to bowl with vinaigrette; toss until well combined. Transfer salad to serving platter and top with brie.

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