In honour of World Egg Day on October 14, we created this hearty and health-conscious salad with boiled eggs. Loaded with our favourite seasonal ingredients; beets, honeynut squash, kale, brussels sprouts, honeycrisp apples. Then layered with crispy prosciutto, cranberry goat cheese, maple syrup candied pecans & pumpkin seeds. Topped with farm fresh eggs, then drizzled with apple cider vinaigrette.
1honeynut Squashpeeled, sliced in half lengthwise, seeds removed
2tablespoonsolive oildivided, plus more for drizzling
Sprinkle of salt
2fresh beetstrimmed of stems, washed, and dried (or pre-cooked store bought)
6eggsat room temperature
6cupsshredded Kale
2cupsshredded Brussels Sproutsapprox. 8-12 depending on the size
1honeycrisp applecored, thinly sliced, and brushed with apple cider vinegar
2 ½ouncescrumbled cranberry goat cheesesubstitute plain goat cheese, blue cheese, or feta.
Apple Cider Vinaigrette
⅓cupextra virgin olive oil
¼cupapple cider vinegar
1tablespoonDijon mustard
2teaspoonsmaple syrup
1teaspoondried thyme
¼teaspoonsalt
¼teaspoonpepper
Instructions
Preheat Oven
Preheat the oven to 375°F with a rack in the middle position.
Prepare the Pecans and Prosciutto
If using store bought candied pecans, skip these next steps. (Pumpkin seeds can be sprinkled on the salad raw.)
Line a large baking sheet with parchment paper, then toss together the pecans, pumpkin seeds, and maple syrup. Using half of the baking sheet, spread in a single layer so the nuts have space between them. Lay the prosciutto flat on the other half of the baking sheet. Place in the oven and bake for 10-14 minutes, until the nuts are toasted, and the prosciutto is crisp (keep an eye on them so they do not burn). Sprinkle the nuts with Maldon salt.
Turn up the Heat
Turn up to oven to 425°F
Bake the Squash
Place squash halves onto a parchment lined baking sheet, rub with 1 tablespoon olive oil and season with salt. Roast for 10 to 12 minutes, until the squash just begins to soften.
Remove the squash from the oven and transfer to a cutting board, cut sides down. Position two wooden spoons on both sides of a squash half. Using a sharp knife, cut ¼-inch slices crosswise through the squash stopping at the wooden spoons (to ensure you do not cut all the way through). Repeat for the second half.
Return the squash to the baking sheet, brush with an additional 1 tablespoon of olive oil and bake for about 30-40 minutes more until the squash is tender.
Roast the Beets
If using store bought pre-cooked beets, skip these next steps.
Place a sheet of foil on a small baking sheet, then place the beets on the foil. Drizzle with olive oil and sprinkle with salt. Wrap the beets in the foil and place the foil seam side up on the baking sheet.
Roast the beets in the oven for about 1 hour until you can easily insert a sharp knife into the bulb of the beets (depending on the size of the beets this may take 15-20 minutes longer). Remove from oven and unwrap the foil pouch.
When the beets are cool enough to handle, remove skin by rubbing with a paper towel. Then cut into desired pieces (circles or cubes).
Boil the Eggs
While the squash & beets cook, place the eggs in a saucepan, cover with cold water, then bring to a boil over medium-high heat. Reduce heat to a simmer and cook for 5 minutes. Once cooked remove the eggs to a bowl filled with cold water and set aside until ready to peel.
Make the Vinaigrette
For the vinaigrette, combine all ingredients in a jar with a lid and shake. Taste and adjust seasoning as needed.
Assemble the Salad
Add the shredded kale and brussels sprouts to a large bowl, the pour over ¼ cup of the dressing and mix to coat evenly. Set aside.
Spread the kale & brussels sprouts over a large platter, then layer the squash, half the goat cheese, apple, prosciutto, and beets on top. Peel, then slice the eggs in half and place the eggs in the centre of the platter. Top the salad with the toasted nuts, seeds, and the rest of the crumbled cranberry goat cheese. Then drizzle the vinaigrette over the salad. Serve and enjoy!
Video
Notes
Tips and Suggestions:
Squash, beets, dressing, pecans & pumpkin seeds can all be made a day or two ahead. After cooking, let everything cool, then store the squash, beets, and dressing in individual airtight containers in the fridge. Store the pecans & pumpkin seeds in an airtight container, at room temperature.
When slicing the squash to create “Hasselbacking”, use two wooden spoons to keep the squash from rolling and prevent the knife from cutting all the way through.
Like a little spice? Add a teaspoon of cayenne to the pecan-pumpkin seed mixture while baking.
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