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Kale Salad with Butternut Squash and Almonds [Dec. 6th, 2012|08:08 am]
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[fitfool]
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(reposting to vegrecipes because this recipe got surprisingly little response in my own journal)

This dish is so good that I've felt a little guilty for not posting this one sooner. My sister served this up once when she hosted dinner and I was enchanted by how pretty it looked and how yummy it tasted -- all while still being quite healthy. I think it's a great way to get more vegetables in your diet. I was surprised that the original recipe said kale's not just for braising since I've mostly used it in soups and pasta dishes. (Then again, once we had Crispy Kale Chips, I was kind of reluctant to do anything else with kale.)

The active prep time is a bit longer if you're starting with just the butternut squash and need to peel and cube it yourself. (Or at least, it takes me longer.) To prep the butternut squash yourself, use a big knife to cut off the top and bottom of the squash. Now slice it lengthwise in half. Scoop out the seeds and save those for later to make Fried Squash Seeds. Use a vegetable peeler to peel off the skin. Then cut it up into half-inch-sized cubes.

The last couple times I've made this, I've prepped the vegetables on the weekend (roasted the butternut squash, torn up the kale) and then assembled and heated it up on the stove top for a quick meal during the week. Don't cook the kale ahead of time since it loses a bit of its brightness upon reheating. If I'm doing it all at once, I'll get the butternut squash into the oven first, and then while that's roasting, I'll prep the kale and chop nuts.

Seems to hold up well to substitutions too. My sister doesn't like onions so we left out the shallots. Later when I made it, I substituted in onion since I didn't have any shallots. We used other squashes instead of butternut squash, different hard cheeses like pecorino and manchego instead of parmesan, and substituted various roasted seasoned nuts for the almonds. The most amazing nut we've used was garlic-seasoned macadamia nuts. All times, it's been scarfed down pretty happily. My boyfriend is generally indifferent to kale (except for kale chips) and butternut squash but he gobbled this up contentedly. Hope you like this too!

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Comments:
[User Picture]From: shivatempra
2012-12-06 01:57 pm (UTC)
Thanks...this looks fantastic!
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[User Picture]From: fitfool
2012-12-08 10:13 pm (UTC)
Hope you enjoy it!
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[User Picture]From: ayrdaomei
2012-12-06 02:41 pm (UTC)
It never occurred to me to fry my squash seeds! Will have to try that next time. It always seemed a bit of a waste to throw them away.

I'm interested to try this salad receipe - it's hard to find things my girlfriend will eat that are not fried or potatoes!
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[User Picture]From: fitfool
2012-12-08 10:14 pm (UTC)
I've been trying to fry up my squash seeds to varying degrees of success. Some taste great. Some still seem to be a bit too hard-shelled to want to eat even after they've been fried. Some had a weird texture. But it's a quick experiment and when it works out well, I'm thrilled!

Hope this recipe works out for you. I love it to pieces.
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[User Picture]From: lotusblue
2012-12-07 02:48 am (UTC)
I'm also indifferent to squash, but this looks really great and I definitely plan on trying it!
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[User Picture]From: fitfool
2012-12-08 10:15 pm (UTC)
Have you had roasted squash? My dad's even willing to eat his squash without adding sugar to it if it's been roasted.
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From: msdiethelp
2012-12-07 04:44 pm (UTC)
This is a great recipe! If you want to know more about kale, I suggest you read a post at http://www.msdietforwomen.com under the healing foods section.
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[User Picture]From: fitfool
2012-12-08 10:16 pm (UTC)
Thanks! I like kale for its taste but it's nice to know that it's also healthy.
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