There is something about fall ingredients that work so well with salads. The sour of the cranberry mixed with the sweet butternut squash over a bed of kale, it is perfection. This Autumn inspired salad uses fresh kale and parsley that you can grow in any of the AeroGardens. 

Grow your own with the:

Mixed Kale Seed Pod Kit 

Gourmet Herbs Seed Pod Kit

Ingredients: 

• Half a head of garlic
• Extra virgin olive oil
• 1/2 butternut squash, cubed 
• 1 apple, slivered
• Salt and Pepper
• 2 Tbs apple cider vinegar
• 2 Tbs fresh lemon juice
• 1 tsp local honey
• Cayenne pepper or paprika to taste
• 1 large head of kale- grown in your AeroGarden
• 2 tbs chopped fresh parsley – grown in your AeroGarden
• 1/2 cup dried cranberries
• 1/2 cup toasted hazelnuts. walnuts, or almonds
• Shaved Parmesan cheese

• Preheat oven to 400ºF. Trim about 1 inch off the head of the garlic, exposing the cloves. Drizzle with 1 teaspoon olive oil, rub it in, then wrap in foil. Place on  baking sheet and roast for 30 – 40 minutes, or until the individual cloves are completely soft. Remove from the oven, set aside, and enjoy the smell of roasted garlic in your kitchen.
• While roasting the garlic, roast the squash. Toss the cubed squash with 2 tablespoons of the oil, salt and pepper. Spread evenly  onto a large baking sheet and roast for about 20 minutes, flipping halfway through, until the pieces are browned and cooked through. Set aside to cool to room temperature.
• In a small bowl, stir together 4 tablespoons oil, vinegar, lemon juice, honey, salt and cayenne. Squeeze the roasted garlic into the dressing. Stir well, breaking up the garlic. Set aside.
• Separate your kale leaves and remove the spine with a sharp knife, then slice into thin strips.  Toss with your dressing, then add the apples, cranberries, nuts, and roasted squash pieces. Top with shaved parmesan and serve.