Ingredients For Salad

1 small delicata squash, seeded and sliced into 1/2 inch pieces

1 tablespoon olive oil

1/2 cup wheat berries, cooled

4 ounces baby kale

3 beets, roasted and diced

2 ounces shaved Kerrygold

Dubliner® Cheese

1/3 cup pistachios

Maple Vinaigrette

For Maple Vinaigrette:

1/4 cup white balsamic vinegar

1 1/2 teaspoons country Dijon mustard

2 tablespoons maple syrup

1/2 cup extra virgin olive oil

Instructions:

For Salad:

  1. Preheat oven to 425 degrees F.
  2. Toss Squash slices with olive oil and place on a parchment lined baking sheet. Roast for 20 minutes and then turn, roasting for an additional 20 minutes. Remove from oven and set aside to cool to room temperature.
  3. To assemble salad, place kale, squash, wheat berries, beets, shaved Kerrygold Dubliner Cheese and pistachios on a large platter.
  4. Add desire amount of Maple vinaigrette and toss to coat.
  5. Serve immediately.

For Maple Vinaigrette:

  1. Place all ingredients in a small mason jar and shake vigorously to combine.
  2. Refrigerate extra dressing.

Recipe by Garnish with Lemon