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  • All Year
  • 30 min
  • Serves 4

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Cranberry Pear White Balsamic Vinegar

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Meyer Lemon Olive Oil

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Butternut Squash Seed Oil

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French Fleur De Sel Sea Salt

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Kale & Roasted Butternut Squash Salad with Brie Croutons

Kale & Roasted Butternut Squash Salad with brie croutons using Cranberry Pear Balsamic Vinegar, Meyer Lemon Olive Oil, Butternut Squash Seed Oil and French Fleur de Sel

Ingredients

  • 3 T SOOC Butternut Squash Seed Oil
  • 2 C frozen (or fresh) butternut squash chunks
  • 1 lb. kale leaves, chopped
  • 3 T lemon juice
  • ½ t Fleur de Sel Salt
  • 8 oz. brie, cut into ½ inch pieces
  • 1 C bread crumbs
  • 1 egg
  • ¾ C dried cranberries
  • 1 ½ T honey mustard
  • 3 T SOOC Cranberry Pear Balsamic Vinegar
  • ¼ C SOOC Meyer Lemon Olive Oil

Directions

  • 1. Preheat oven to 400°F. Coat butternut squash chunks with Butternut Squash Seed Oil. Bake on sheet pan for 20 minutes.
  • 2. Whisk mustard, balsamic, Meyer Lemon Olive Oil & cranberries together for dressing.
  • 3. Mix kale with lemon juice & salt in a bowl. Allow to wilt.
  • 4. Dredge brie pieces in whisked egg, then coat in crumbs. Place in oiled skillet, 30 seconds per side.
  • 5. Toss kale, squash & brie croutons in a large bowl with dressing.

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Kale & Roasted Butternut Squash Salad with Brie Croutons

  • All Year
  • 30 min
  • Serves 4

Kale & Roasted Butternut Squash Salad with brie croutons using Cranberry Pear Balsamic Vinegar, Meyer Lemon Olive Oil, Butternut Squash Seed Oil and French Fleur de Sel

Ingredients

  • 3 T SOOC Butternut Squash Seed Oil
  • 2 C frozen (or fresh) butternut squash chunks
  • 1 lb. kale leaves, chopped
  • 3 T lemon juice
  • ½ t Fleur de Sel Salt
  • 8 oz. brie, cut into ½ inch pieces
  • 1 C bread crumbs
  • 1 egg
  • ¾ C dried cranberries
  • 1 ½ T honey mustard
  • 3 T SOOC Cranberry Pear Balsamic Vinegar
  • ¼ C SOOC Meyer Lemon Olive Oil

Directions

  • 1. Preheat oven to 400°F. Coat butternut squash chunks with Butternut Squash Seed Oil. Bake on sheet pan for 20 minutes.
  • 2. Whisk mustard, balsamic, Meyer Lemon Olive Oil & cranberries together for dressing.
  • 3. Mix kale with lemon juice & salt in a bowl. Allow to wilt.
  • 4. Dredge brie pieces in whisked egg, then coat in crumbs. Place in oiled skillet, 30 seconds per side.
  • 5. Toss kale, squash & brie croutons in a large bowl with dressing.