Autumn Kale, Brie & Couscous Salad with Cider Vinaigrette
PHOTO & RECIPE: Foxes Love Lemons
-
- Prep
- 25
-
- Total
- 25
-
- Serving
- 6
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
- 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.
- 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.
- Meanwhile, prepare couscous according to package directions. Set 1 cup couscous aside for salad, reserve leftover couscous for another use.
- Add kale, apple, almonds, cranberries and couscous to bowl with vinaigrette; toss until well combined. Transfer salad to serving platter and top with brie.
- SUGGESTED RECIPES -
- Prep
- 10
- Total
- 10
Brie Turnover Salad
- Prep
- 10
- Total
- 30
Brie with Crispy Apple Fritters, Salted Caramel & Apple Butter
- Prep
- 15
- Total
- 30
Butternut Squash Dip
- Prep
- 15
- Total
- 35
Camembert & Shrimp Stuffed Shells
- Prep
- 60
- Total
- 6
