Kale & Butternut Squash Salad

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This is my absolute favorite salad at the moment and even Mike approves and requests that I make this often.  Yea, that’s right!   This was the dish I brought to pass at our Friendsgiving this year and many people have asked me for the recipe since then, so as I’m playing catch up on the blog, I thought how perfect this one would be to add next.

It was inspired by a dish that is offered at True Food Kitchen only seasonally, but when I had it, I knew I had to try and replicate it all year round.  I’ve switched up the vegetables, but the flavor that was here to stay and really sold me was the horseradish vinaigrette.  I’ve played around with making this dressing many times, but this last time I added molasses and it all came together.  Not only does this salad taste delicious, it’s absolutely beautiful.  The colors are perfect for the holiday season and can be served as a side dish or entree with just the addition of wild rice or quinoa.  By adding a grain, you’re packing it with protein and making it a much heartier meal.  I can promise you, you’re going to want to bring this one to your next dinner party!

Kale & Butternut Squash Salad:

  • 1 medium butternut squash, peeled and cubed
  • 1 bunch of purple kale, chopped
    • 1 tbsp unrefined coconut oil
    • 1/2 tsp garlic powder
    • salt & pepper
  • 1/2 cup dried cranberries or fresh pomegranate seeds
  • 1/2 cup mixed seeds; pepitas and sunflower
  • Horseradish-Molasses Vinaigrette 
    • 1 tbsp grated horseradish
    • 1 tbsp molasses
    • 3 tbsp apple cider vinegar
    • 3 tbsp olive oil
    • 1/2 tsp onion powder
    • salt & pepper to taste

Instructions:

  1. Pre-heat oven to 400 degrees
  2. Peel and scoop out seeds of the butternut squash.  Dice into medium sized cubes.  Toss with melted coconut oil, salt and pepper and roast in oven for about 20 min or until soft
  3. While squash is cooking, put all vinaigrette ingredients in a mason jar and shake to combine
  4. Once squash is cooked, heat 1 IMG_3563tbsp of coconut oil in frying pan over med-high heat and sauté chopped kale for 3-4 minutes.  Add salt, pepper and garlic at end.
  5. In a bowl combine cooked squash, kale, desired amount of dressing and dried cranberries or pomegranate seeds into a bowl and toss together.  Top with seeds.
  6. If you want to make this a meal, prepare your favorite wild rice or quinoa, top with aquash, kale, cranberries and seeds.  Drizzle over the vinaigrette.

 

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