Saturday, December 17, 2011

K is for: Kale Salad with Butternut Squash

Kale with roasted butternut squash, pepitas, sunflower seeds, & pecorino
If you've seen my last few recipe posts, you'll notice a common theme: alcohol. 

Yes, I know it's the holidays, and 'tis the season for parties and dinners and desserts, but I feel like I've been overindulging in the holiday food and drink department lately. I needed something healthy, something green, something cleansing. I needed kale. 

If you remember, I made this kale salad for Thanksgiving. This is a recipe by way of a local chef Anne Olson, passed along to me by my friend Devon. It's easy to make and perfectly highlights fall & winter flavors.


It's also super easy. First you'll need about half of a butternut squash, cut into small cubes. (To make the recipe go even faster, you can buy the pre-cut cubes instead).



Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper. Drizzle squash with oil and maple syrup and season with salt and pepper. Roast for 15-20 minutes until cooked through, but not mushy. Set aside to cool.  



Wash the kale and cut leaves away from the stems. Thinly slice and set aside. Whisk together dressing ingredients.



To assemble salad, simply toss dressing with kale, pumpkin seeds, sunflower seeds, and cheese. Serve salad onto plates, then top with roasted butternut squash cubes.


Kale Salad with Roasted Butternut Squash

by Jaymee Sire
Keywords: salad appetizer gluten-free low-carb low-fat vegetarian butternut squash kale fall

Ingredients (4 salads)
  • 1 bunch dino kale
  • 1/2 pound butternut squash, diced (can use pre-cut cubes from grocery store)
  • 1/4 cup olive oil
  • 1 tablespoons pure maple syrup
  • salt and pepper
  • 1/2 cup shelled, salted pumpkin seeds
  • 1/3 cup salted sunflower seeds
  • 1/4 pound pecorino or manchego, either shaved or diced into small cubes (or both!)
  • 1/3 cup good quality apple cider vinegar
  • 1/2 cup olive oil
  • scant teaspoon dijon
  • salt and pepper
Instructions
  1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Drizzle squash with oil and maple syrup and season with salt and pepper. Roast for 15-20 minutes until cooked through, but not mushy. Set aside to cool.
  3. Wash the kale and cut leaves away from the stems. Thinly slice and set aside. Whisk together dressing ingredients (olive oil, apple cider vinegar, dijon, salt & pepper).
  4. To assemble salad, simply toss dressing with kale, pumpkin seeds, sunflower seeds, and cheese. Serve salad onto plates, then top with roasted butternut squash cubes.
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3 comments:

  1. Into it..gonna make it for Christmas Dinner! LOVE having a buddy with a food blog:)

    ReplyDelete
  2. Awesome Ali! :) It will be PERFECT for that!

    ReplyDelete
  3. Just tried Kale for the first time and its my new fave leafy green!

    ReplyDelete

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