Wednesday, October 24, 2012
Butternut Squash and Kale Salad
Autumn is here! Well, sort of. It is still 80 degrees here in Miami....but at least the humidity has subsided and at night, it has finally started to cool down. Anyway, it's the end of October and I am counting down the days for "Winter" weather (Winter for Miami of course).
Carlos and I have been traveling a lot lately and I'm so looking forward to a weekend at home cooking up yummy Fall dishes. This is my first of the week that came to me while I couldn't sleep the other night. (Sometimes the best time to think!) This seasonal salad is a perfect side dish for any holiday dinner or as a main meal for a Fall inspired lunch!
BUTTERNUT SQUASH AND KALE SALAD
1 butternut squash (peeled, seeded and cut into 1 inch cubes)
1 bunch of kale
1 cup of toasted pumpkin seeds
1 cup of dried cranberries (unsweetened - make sure no sugar is added)
The juice of 1 lemon
Preheat oven to 425 degrees. Take your kale and cut into thin slices. Add to a large salad bowl. Add the juice of one lemon, 3 tablespoons of olive oil and sprinkle with salt. Massage the kale with your hands for 3 minutes, mixing everything together. This helps to take away the bitterness of the kale and almost "cook" it slightly, but still keeping it raw (for all you raw foodies out there). You will notice that it will decrease in size. Set the kale aside. In a large bowl, add the cubed butternut squash and drizzle with olive oil and season with salt. Mix with your hands so each pieces is well coated. Spread the butternut squash evenly on a parchment paper lined baking sheet. Bake at 425 degrees for 25 minutes. In the meantime, toast your pumpkin (if not already toasted) over low heat until they become fragrant. Let cool. Once your squash is done, let it cool slightly until just warm (about 20 minutes). Top with Honey Mustard Tahini Dressing and serve!
Happy Fall everyone!