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Recipe: Butternut Squash and Kale Salad

Butternut Squash and kale Salad

Butternut Squash and Kale Salad

Kale is a well-known super food. It’s also a very versatile ingredient in the kitchen. This recipe for Butternut Squash and Kale Salad combines two of my favorite ingredients to make a perfect salad.

This salad can be served hot, cold or at room temperature. Adding in toasted almonds gives it a nice crunch and a balsamic vinaigrette gives it a nice acidic kick.

Ingredients:

  • 8 TBSP olive oil
  • 1 shallot, minced
  • 3 TBSP balsamic vinegar
  • Butternut Squash and Kale

    Butternut Squash and Kale

  • 1 bunch of kale, stems removed and chopped
  • 1 1/2 cup butternut squash, cut into 1/2-inch cubes
  • 1 tsp hot sauce
  • 3/4 cup almonds, toasted and coarsely chopped
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 425F.
  2. Line a baking sheet with parchment paper.
  3. In a small bowl, whisk 5 TBSP olive oil, balsamic vinegar, shallot and hot sauce. Set aside.
  4. Kale

    Sauteing the Kale

  5. In a medium bowl, combine squash and 2 TBSP oil, season with salt and pepper then toss to combine.
  6. Transfer squash to prepared baking sheet and roast, turning occasionally, for 20 minutes or until tender and lightly golden. Let cool slightly.
  7. While squash is roasting, heat remaining 1 TBSP of oil in a large skillet over high heat. Add kale and cook until bright green and slightly wilted (about 1 to 2 minutes).
  8. Remove from heat then add 4 TBSP dressing and toss to coat.
  9. Add squash and almonds to kale and toss well. Season with salt and pepper if necessary.
  10. Divide the salad among bowls and drizzle with remaining dressing.

This Butternut Squash and Kale Salad is fresh, flavorful and full of antioxidants and other nutrients. It can be a main dish or a side dish.

The flavors in this dish pair well with a fish or chicken dish. It’s also perfect for vegetarians and vegans.

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1 Comment

Posted by on August 14, 2012 in Cookin', Recipes, Sides

 

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Recipe: Watermelon, Cucumber and Feta Salad

Watermelon, Cucumber and Feta Salad

Watermelon, Cucumber and Feta Salad

This is one salad that’s perfect for Summer. It’s also full of healthy ingredients and won’t blow your daily calorie intake.

This Watermelon, Cucumber and Feta Salad is perfect for picnics, backyard barbecues and even a weeknight dinner. It has a nice crunch and even better taste. Plus, no cooking required!

Ingredients:

  • 6 cups watermelon, cut into bite-sized pieces
  • 1 cucumber, cut into bite-sized pieces
  • 1/2 cup fresh mint, chopped
  • Watermelon Salad

    Watermelon is the quintessential fruit of Summer.

  • 1/2 cup fresh basil, chopped
  • 3/4 cup crumbled feta
  • 2 TBSP freshly cracked black pepper
  • 3 TBSP white wine vinegar
  • 1/2 tsp salt

Directions:

  1. Cut up all the fruit and herbs and mix in a large bowl.
  2. Add in feta cheese, salt, pepper and vinegar then toss well to mix.
  3. Serve and enjoy.
Watermelon, Cucumber and Feta Salad

Watermelon and cucumber complement each other well.

That’s it. Super simple, right? If virtually impossible to mess up.

You can play around with the amount of herbs, salt, pepper and vinegar to add based on your taste preferences. I’ve found it doesn’t keep too well so I would eat it within two days of making. Otherwise, it gets a little soggy. It’s so good it’ll probably be gone in one sitting anyway.

 
5 Comments

Posted by on June 5, 2012 in Appetizers, Cookin', Recipes

 

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