Kale & Roasted Butternut Squash Salad
Posted on January 31, 2013
I know, I’m really breaking some ground here. I’m only about, oh, a few years late to the kale party.
A few years ago I tasted kale chips for the first time. I was over the moon for them, but not for their unbaked, original counterpart. I tried and tried to love the raw greens that boasted impressive nutritional stats, but I couldn’t get on board. They just tasted like chewy sandpaper to me. I was ready to label them the cruciferous green that got away, until the heavens parted and my taste buds turned a corner. After a grisly day of hiking, I was finally ready for some grisly greens.
Lately, I cannot get enough of the stuff. Yes, from time to time I feel like a rabbit eating leaves, but wouldn’t you agree that stereotype fulfillments are oh so satisfying?
Butternut Squash with Rosemary, Almonds, and Cranberries, over a bed of KALE:
You will need:
– 1 bunch of organic curly kale
– 1 medium butternut squash
– 1 sprig of rosemary
– 1/4 cup dried cranberries (chopped)
– 1/4 cup roasted almonds (chopped)
– 2 cloves garlic, chopped
– 2 tbsp olive oil, plus more for drizzling
– 1 shallot, chopped
Preheat oven to 350 degrees. Peel, de-seed and cube butternut squash. Toss squash in olive oil, rosemary, garlic, shallots and salt & pepper. Roast for about 45 minutes, turning halfway through. Meanwhile, de-rib the kale, and massage with olive oil and salt. Once the squash is done, toss with chopped cranberries and almonds. Serve the squash over a bed of kale, and enjoy!
I hear that this dish tastes really delicious the next day with an egg on it.
You guys, I’m bringing kale back. It’s kool again. Just like cool with a ‘k’.