Ozark Harvest Salad

Fall, Brunch, Lunch, Savory

4 Servings Print

Keep things fresh this fall with this Ozark harvest salad!


2-3 C diced organic butternut squash

1 Tbsp. Riojana olive oil

Salt and pepper to taste

2 bunches organic kale, washed and dried

¼ C pecans or walnuts

¼ C dried cranberries

1-2 organic shallots, sliced thin

2 oz. parmesan cheese, grated

Pinch Frontier Co-op red pepper flakes

Cranberry Pecan Toast Croutons (recipe follows)

Spicy Apple Cider Vinaigrette (recipe follows)


Step 1

Preheat oven to 425. Drizzle squash with olive oil. Season with salt and pepper.

Step 2

Roast for 20-25 minutes or until tender. Flip halfway through. Let cool.

Step 3

Strip the kale leaves from the stems of the kale. Tear or chop them into bitesize pieces.

Step 4

Place your kale in a large bowl. Set aside.

Step 5

Now, prepare your cranberry pecan croutons (directions below)

Step 6

Now, prepare your Spicy Apple Cider Vinaigrette (directions below)

Step 7

To your kale, add your pecans or walnuts, butternut squash, dried cranberries, and shallot. Drizzle in half of your dressing. Sprinkle your cheese. Drizzle the rest of the dressing over the salad. Top with croutons


Cranberry Pecan Croutons


4 slices Stonemill cranberry pecan bread

8 T cinnamon sugar butter (recipe follows)


Step 1

Preheat oven to 375.

Step 2

On each slice of bread, spread 2 tablespoons of the butter mixture, make sure to spread it over the entire piece of bread.

Step 3

Pop them in the oven for about 10 - 15 minutes so the bread can slightly toast and the butter mixture can spread throughout the bread.


Cinnamon Brown Sugar Butter


1 stick softened Organic Valley unsalted butter

½ C Wholesome brown sugar

1 ½ tsp. Frontier Co-op cinnamon

1 tsp. Frontier Co-op vanilla extract


Step 1

In a small bowl, add your butter, sugar, cinnamon, and vanilla, mix to thoroughly incorporate, set aside.


Spicy Maple Apple Vinaigrette


2-3 cloves organic garlic, minced

3 Tbsp. Maple Valley maple syrup

2 Tbsp. Bragg’s apple cider vinegar

1 tsp. Woodstock Dijon mustard

½ tsp black pepper

½ tsp kosher salt

½ C Riojana olive oil

Pinch red pepper flakes


Step 1

In a bowl, add your garlic, maple syrup, apple cider vinegar, Dijon mustard, black pepper, salt, and red pepper flakes. Whisk to combine.

Step 2

While whisking constantly, add a small amount of your olive oil, at first a couple drops at a time, then steady in. This will help get an emulsion.