Kale and Butternut Squash

Posted on Oct 15, 2012 by PeggyPrint Recipe Only | Email Recipe | Leave a Comment
Filed under: All Recipes, All Salads, Dinner salads, Vegetables & legumes Pin It
Kale and Butternut Squash Salad

This warm, delicious salad is a palate of October colors; as delicious to eat as is to admire. My friend, Debbie, sent me the recipe she’d found in Bon Appetit knowing I would love it. No doubt.

The chewy texture of kale is marvelous paired with creamy squash and the crunch of toasted almonds. I followed the recipe, but prefer far less dressing to ingredients ratio than the recipe suggested, so doubled (plus) the amount of kale and squash I used. As well, the kale I was using had such small leaves, I didn’t cut it into ribbons per recipe, and left them whole before sautéing. I also reduced the cooking time on the squash.

This, to my palate, is most delicious served warm. I’ll reheat the leftovers tomorrow. One could write a journal on the potent health properties in the ingredient list, but that might spoil the fun of eating. A wonderful Autumn recipe to serve as a side, or as a meal unto itself with, perhaps, cornbread.

(This recipe was adapted from Bon Appetit)

Recipe: Kale and Butternut Squash Salad

Ingredients

  • 8 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon minced shallot
  • 1 teaspoon Dijon mustard
  • 4 cups, 1/2-inch cubed, butternut squash
  • 10 (packed) cups small leaves of kale stems removed*
  • 3/4 cup whole almonds, toasted, coarsely chopped
  • Parmesan (for shaving over salad)

Instructions

  1. Preheat oven to 425°.
  2. Line a baking sheet with foil. Whisk 5 tablespoons oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with kosher salt and freshly ground pepper. Set aside.
  3. Toss squash with 2 tablespoons oil to coat. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 15 minutes. Let cool slightly.
  4. Meanwhile, heat remaining tablespoon oil in a large skillet over high heat. Add kale and cook, in batches if necessary, tossing frequently, until bright green and slightly wilted, 1-2 minutes. Remove from heat. 5. Combine squash, kale and almonds and season to taste with dressing. Using a vegetable peeler, shave Parmesan over individual plates and serve.

* If using larger leaves, or Tuscan kale, cut into ribbons

Number of servings (yield): 4-6 servings

Time: 35 minutes

Copyright © Peggy Lampman’s dinnerFeed.

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