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kale salad with butternut squash Edit Tags: Lunch/Snacks, Salads
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Author: Emily Ferguson
Uploaded By: Shelly
Ingredients:- 1 large butternut squash (about 3 pounds), peeled cut into ¾" cubes
- ½ cup, plus 4 teaspoons extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 whole head garlic
- ½ cup raw pumpkin seeds (pepitas) or sunflower seeds
- ¼ cup fresh lemon juice (from 1 large lemon)
- 2 teaspoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped shallot
- 1 ½ pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
- 1 cup finely grated Parmesan cheese (1 ½ ounces)
- 1 cup pomegranate seeds (from 1 large pomegranate)
Directions:
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Heat oven to 425°F.
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On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper.
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Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash.
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Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35"“40 minutes.
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Remove garlic and squash from oven and set aside to cool.
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Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat.
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Add pepitas and cook, stirring occasionally, until about half are golden brown, 2"“3 minutes.
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Transfer to a paper towel-lined plate and season with ¼ tsp. salt, Set aside.
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Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl.
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In a blender, mix the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and â…› tsp. pepper, then add in oil in a slow, steady stream.
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Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste.
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Transfer to a serving bowl, and sprinkle with pumpkin seeds.
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Dressing can be prepared 3 days ahead; cover and chill.
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Squash and garlic can be roasted, and kale can be sliced 1 day ahead; place separately in airtight containers and chill.
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Salad can be tossed together 30 minutes ahead; keep at room temperature.
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