½a medium butternut squashpeeled, diced small and roasted
4large Brussel sproutsthinly sliced
3large radishesa variety of colors if you can find it!, thinly sliced
1medium fennelthinly sliced
1crisp apple of choicediced small (i used pink lady)
¼of a red onionthinly sliced and rinsed under cold water
3Tbspchopped fresh dill
¼cupchopped fresh parsley
3ozmanchego cheesediced small
Instructions
Preheat oven to 425ºF.
To make the topping, add bread, fennel seeds, and coriander seeds to a food processor.
Pulse until bread is the size of large crumbs.
Place bread mixture onto a lined baking sheet. Add pumpkin seeds, sunflower seeds, and sesame seeds.
Add 2 Tbsp maple syrup and drizzle with enough olive oil to coat. Season with salt and pepper.
Transfer to the oven and bake for about 15-25 minutes, tossing occasionally, until golden brown. Let cool completely. (it will crisp up more as it cools.)
Next prepare the dressing. Add all dressing ingredients to a jar and shake until incorporated.
To finish the salad, add kale to a large bowl. Drizzle with a touch of olive oil and a sprinkle of salt. Gently massage just a bit to soften the kale.
Add remaining salad ingredients to the large bowl. Add about half the dressing and toss to coat. Add more dressing to desired taste.
Serve salad topped with the crunchy topping and enjoy!
Notes
*You can make the crunchy topping ahead and store it in an airtight container!