Wednesday, October 31, 2012

What's for Dinner?

Kale Salad with Butternut Squash and Almonds
Bon Appétit, March 2012
Serves 4

Instead of posting a Halloween recipe (I know you can all find plenty of those!), I decided to combat all the junk food many of us will consume on this day, and offer you a nutritious choice. The kids might not go for it, but this one is for us adults. This salad is super delicious, good for you, and perfect for fall. The notes on the recipe say, “Kale’s not just for braising. Quickly cooking this hearty green in a hot pan takes the edge off and brings out its delightful nuttiness, while keeping all of its nutrients and vibrant color intact.” Treat yourself to this yummy salad to offset all that Halloween candy.

8 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
½ medium shallot, minced
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1 ½ cups ½-inch cubed butternut squash
1 bunch kale, stems removed, cut into ½-inch
   wide ribbons (about 5 cups)
¾ cup whole almonds, toasted, coarsely chopped
Parmesan (for shaving)

Preheat oven to 425°. Line a baking sheet with foil. Whisk 5 Tbsp. oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp. oil in a medium bowl and toss to combine; season with salt and pepper. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes. Let cool slightly.

Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1–2 minutes. Remove from heat; add 3–4 Tbsp. dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes.

Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.

SLO Classical Academy is not affiliated with the above mentioned business.


Molly said...

Looks delicious! I'm going to try it this week!

SLO Classical Academy said...

Thanks Molly - let us know how you like it!