January 19, 2017

Delicious and full of yummy nutrition (kale and butternut salad with goat cheese and pomegranates)

I love getting a box from Hollygrove Market.  Local produce makes me happy and I love getting creative with the things I make and eat.  I am sure you are sick of me saying this, but its true!  I am finally finished recapping all the lovely recipes I made from the last box and this is a great one that is sure to be great for lunch!

Kale is so healthy for you, butternut squash is so warming and festive and goat cheese always elevates a salad.  This one is for sure a winner!  The funniest step is for sure the most important step, massaging your kale. This makes it more delicious that raw kale and makes sure you get all its cancer fighting nutrients.   My coworker looked over and was like, "what the hell are you doing?!" Try this, it is a great healthy lunch or a great appetizer for a dinner party.  Add chicken and it could be a great dinner!  Full recipe to follow the montage.


Lovely little salad with some great flavor!
The cast.  The theme that is developing is blurry. This is my old camera.
Blurry dressing.  Too much going on here!
Blurry deseeding.  Here is my method I copy  with the water suggestion.
I brought out the flash to fight the blurries. See how the white stuff floats to the top!?



Roast your butternut squash after coating in turmeric.  Chock full of nutrition this recipe!
Kale, beautiful Kale!  I am so happy you are not just for garnish anymore!
Add it all together and plate.  Yes this may be the same pic.  I was at work!

Kale and butternut salad with sweet and savory dressing (borrowed from Epicurious)

For the salad:
1 1/2 pound butternut squash, cubed (about 4 cups cubed)
1 teaspoon olive oil
3 cloves garlic, minced
1/2 teaspoon  Ground Turmeric
1/4 teaspoon salt
1 large bunch of Tuscan kale, stemmed and finely chopped (about 6 cups chopped kale)
1/3 cup pomegranate seeds
For the dressing:
2 tablespoons olive oil
1 tablespoon fresh orange juice
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1 teaspoons honey
Freshly ground salt and pepper, to taste
For the topping:
1/4 cup pumpkin seeds
1/4 cup goat cheese crumbles

Preheat oven to 350 degrees F. Place cubed butternut squash on baking sheet, drizzle 1 teaspoon olive oil over the top then add garlic, turmeric and salt. Toss to evenly coat the butternut squash with oil and spices. Spread butternut cubes evenly around pan and roast for 20-25 minutes until squash is fork tender. While the butternut squash is cooking, chop your kale if you haven’t already and add it to a large bowl. Next prepare your dressing: In a small bowl add the following: olive oil, orange juice, apple cider vinegar, dijon mustard and honey; whisk until smooth. Pour dressing all over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for a few minutes. This helps removed any bitterness from the kale and adds flavor. Once butternut squash is done cooking, add it to the kale along with the pomegranate seeds; toss to combine. Pour into 4 salad bowls, or 1 large bowl for sharing. Before you serve the salad, top with pumpkin seeds and goat cheese crumbles. 

Happy Cooking!

Missy

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