Seasonal
Kale
Salad


As the seasons change, the ingredients that end up in my Kale salad, change as well. While I play around with making different salad dressings, the one featured here, has become my ‘go to’ dressing. 

My daughter Rosie just sent me a Tahini-based dressing recipe that sounds delish, but it will have to wait until the jar holding the current one is empty. I first came across this fabulous dressing at Sara Forte’s lovely web-site:

https://www.sproutedkitchen.com

I actually use both of her cookbooks … a lot!  I love her perspective on food, nutrition and cooking.

I found the seed mix topping in another incredible cookbook pictured below.

The great part about this salad, is that once the ingredients are prepped, they’ll be available in your fridge for the rest of the week to toss together quickly for a clean and healthy meal option.

Generally, I avoid buying pre-chopped squash or packaged pomegranate arils. Prepping these items yourself takes less time than you might believe and the nutrient level is much higher when fresh.

Method and Ingredients:

Peel, seed and roast a small, butternut squash at 350 degrees for 35 - 40 minutes.  

When working with squash, a sharp knife is an excellent, time-saving tool. I trim a thin slice off the very top and very bottom of the squash, cut it in half horizontally and then cut off the rind. From there, cut both pieces in half lengthwise and remove the seeds.

Cut the squash into bite-sized pieces, and toss with a drizzle of grapeseed oil and a few grinds each of salt and pepper.  Cover a large baking sheet with parchment paper and lay the squash cubes in a single layer and roast in oven until tender. Store unused squash in the fridge.

For the pomegranate, trim off a thin slice from the top and bottom, and then cut the pomegranate into quarters. Over a colander in the sink, remove the arils, one quarter at a time. Take the quarter piece and pull it back exposing the arils and letting them drop into the colander. Remove the bits of pith, rinse and drain.  Store unused arils in the fridge.

Seed mix salad topping:

2 tablespoons raw pumpkin seeds

2 tablespoons raw sunflower seeds

2 tablespoons sesame seeds

4 teaspoons coconut aminos (tastes like lite soy sauce and it's usually stocked near the soy sauce)

Put a skillet over medium high heat. Add seeds and toss around in dry pan for  3-4 minutes or until lightly toasted.  Remove from heat and stir in coconut aminos. Set aside. Store unused seed mix in the fridge.

Salad Dressing:

generous handful of cilantro that has been rinsed and de-stemmed

1 garlic clove

1 anchovy or 1 teaspoon of anchovy paste (available in a tube.)

1 tsp. dijon mustard

2 Tbsp. cashew butter

a few grinds each of salt and pepper

3 Tbsp. apple cider vinegar

Juice of one lemon 

1/4 cup grapeseed oil. (I eyeball it as I pour it in and so, it’s probably a tad bit more than 1/4 cup)

Blast in blender until smooth. store in jar in fridge until needed.

The dressing may appear to be a bit … thick … but worry not, it’s perfect for massaging the kale and incorporates smoothly with the rest of the ingredients.

Salad:

1 bundle of Lacinato Kale, stemmed and sliced into manageable slices.  

1 date sliced into long, slim slivers

1/2 cup  ( + or - ) roasted butternut squash

1 boiled egg, chopped

2 -3 tablespoons pomegranate arils

seed mix topping

In an oversized bowl, place a single serving of sliced kale.  Add a tablespoon or two of the dressing onto the Kale. Using your hands, massage the dressing into the Kale to break down and tenderize the leaves. Take a moment to rinse your hands, and then add the 1/2 cup or so of the butternut squash, the chopped egg and the slivered date.  Using a spoon and fork, toss the squash, egg and date slivers with the Kale. Top with a couple of tablespoons of the seed mix and the pomegranate arils and serve.


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