Kale Salad

Serves 6. Best paired with Walnut Block Sauvignon Blanc. Recipe by Chef Patty Wingo of Simply Delicious Catering. From our October 2016 Cooking Class.

Ingredients for Salad
8 cups curly kale, shredded
2 cups roasted butternut squash, cut into bite-sized pieces
2 ounces goat cheese,crumbled
½ cup candied pecans, roughly chopped
¼ cup dried cranberries

Ingredients for Vinaigrette
1 shallot thinly minced
1 tablespoon Dijon mustard
¼ cup olive oil
¼ cup red wine vinegar
Kosher salt and black pepper to taste

To Prepare Salad
On a platter, pile the curly kale at the base and then sprinkle the squash, goat cheese, pecans and cranberries over the top of the kale. In a small bowl, combine all of the vinaigrette ingredients and whisk them together. Pour over the salad, and toss to combine. Serve immediately.


​Ingredients for Candied Pecans
2 cups pecans
1 egg white
1 cup sugar, divided
1 teaspoon kosher salt
½ teaspoon cinnamon
⅛ teaspoon cayenne pepper

Instructions for Candied Pecans
Heat the oven to 350°F. Prepare a sheet pan with a silpat mat or a piece of parchment paper. In a medium bowl, whisk an egg white with a pinch of salt until frothy and pale. Add the nuts and gently toss to coat. Add ½ cup of sugar and toss. Add the rest of the sugar, salt and spices. Toss to coat and spread on a sheet pan. Bake for 10 minutes. Take the pan out, and stir the pecans around with a spatula. Bake for an additional five minutes. When finished baking, stir the pecans with the spatula and let them cool. Store in an airtight container or Ziploc bag for up to a month.