Recipe: Kale and Roasted Squash Salad
It’s that time of year when winter squash begins appearing on farm-to-table restaurant menu. You’ll see it in risotto, ravioli (the best I ever had was on tour in Ravenna), soup, and street tacos. But if you’re not quite yet ready to say goodbye to summer – and you still have kale growing in the garden – consider this kale and roasted squash salad. You get the flavor of fall with the satisfaction of eating your greens. Besides, eating foods when they are in season goes a long way to packing great flavor in a dish. This delicious salad pairs well with almost anything or stands alone just fine with some added protein.
1 pound peeled and seeded butternut squash, cut into 1/2-inch cubes (about 4 cups)
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
4 large shallots, thinly sliced (1 1/2 cups)
1/4 cup fresh lemon juice
3 tablespoons flaxseed oil
1 1/2 bunches kale (curly or lacinato)
4 ounces aged goat cheese, shaved or crumbled
1/2 cup toasted cashews or hazelnuts roughly chopped
1 lb chicken thighs or breast, grilled and cut, or your preferred protein, even garbanzo beans (optional)
Preheat oven to 350 degrees. Place squash cubes on a parchment-lined baking sheet. Drizzle with 1 1/2 tablespoons olive oil, and sprinkle with a pinch of sea salt and pepper; toss well. Roast until golden brown, tossing halfway through, about 45 minutes.
Meanwhile, place shallots on a parchment-lined baking sheet, and drizzle with remaining 1 1/2 tablespoons olive oil, and sprinkle with a pinch of salt and pepper. Roast until brown, tossing halfway through, about 30 minutes.
In a large salad bowl, combine lemon juice, flaxseed oil, 1/2 teaspoon salt, and a pinch of pepper.
Slice kale leaves crosswise into 3/4-inch ribbons (you should have 12 cups loosely packed kale); add to salad bowl. Toss kale with dressing, squeezing until leaves are soft. Let stand for at least 30 minutes.
Add remaining vegetables, cheese, and nuts (and protein) to kale. Toss well to combine.