Recipe: Kale and Roasted Squash Saladby Jessie Beyer - Thursday, February 16, 2017
Recipe: Kale and Roasted Squash Salad
What’s the most flavorful ingredient? Whatever is in season.
As you travel through Europe you will notice most restaurants only serve meals made from ingredients that are in season and can be sourced locally. Eating foods when they are in season goes a long way to packing great flavor in a dish. Seeing that squash and leafy greens are still in season across much of North America we’ve got a delicious salad that pairs well with almost anything.
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
4 ounces aged goat cheese, shaved or crumbled
1/3 cup toasted hazelnuts (1 1/2 ounces), roughly chopped
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 to kale. Toss well to combine.