Fall salad with pickle dressing

 

Silly Billy product used :

• Pickle Mayo and pickledip

Ingredients

Salad:

• 1 medium butternut squash, peeled and cubed

• 1.5 fl oz (2 tbsp) olive oil

• Salt and pepper to taste

• 2 red apples, diced

• 15 ml (1 tablespoon) lemon juice

• 85 g (3 cups, packed) kale, coarsely chopped

• 430 ml (1 ¾ cups) white quinoa, cooked and cooled

• 125 ml (½ cup) dried cranberries

• 1/2 cup coarsely chopped pecans

• 1 cup crumbled goat cheese

Vinaigrette:

• 1/2 cup olive oil

• 1/4 cup pickle sauce

• 2 tablespoons maple syrup

• 8.75 ml (1 ½ tablespoons) pickle mayonnaise

• 10 ml (½ teaspoon) minced garlic

• Salt and pepper to taste

Preparation

1. Preheat the oven to 400°F (205°C) and line a baking sheet with aluminum foil.

2. Place the squash cubes on the baking sheet and toss with the oil, salt, and pepper.

3. Bake for 30 minutes or until the squash cubes are tender. Let cool to room temperature.

4. While the squash cubes are cooking, whisk together the dressing ingredients. Set aside.

5. Mix the apple cubes with the lemon juice.

6. In a large bowl, combine the kale, cooked quinoa, warm squash cubes, apples, cranberries, pecans, goat cheese, and pickle vinaigrette.