Tuesday, January 7, 2014

Kale Salad

This Kale Salad is absolutely delicious and so simple to make.  At first I wasn't sure about the addition of lentils but it really gives it a punch of texture and adds just the right amount of protein.  The salad can be served as a side salad or a main dish.

Kale Salad
Isa Does it Cookbook

1            butternut squash
1/4         cup olive oil
1/2         teaspoon salt
2            tablespoons white wine vinegar
2            teaspoons agave nectar or pure maple syrup
1            teaspoon Dijon mustard
1 & 1/2   teaspoons finely minced fresh ginger
1            clove garlic, finely minced
8            ounces Kale, stems removed, torn into bite-size pieces (about 8 cups)
1 & 1/2  cups cooked brown lentils ( or one 15 oz. can, rinsed and drained)

Preheat the oven to 425 degrees

Peel the squash, cut and remove seeds.  Cut squash into 1/2-3/4” pieces.

Line a large baking sheet with parchment paper.  Spread the squash out in a single layer and drizzle with 1 tablespoon of the olive oil.  Then single layer is important because if the baking sheet is overcrowded the squash won’t brown, it’ll steam and just get mushy.  Sprinkle with 1/4  teaspoon of the salt and toss with your hands to coat.

Cook in oven for about 25 minutes, flipping after 15 minutes or so.  It’s done when lightly browned on the outside and tender inside.  Remove from oven and let cool.

Stir together the remaining 3 tablespoons olive oil, vinegar, agave nectar, mustard, ginger, garlic, and remaining 1/4 teaspoon slat in a large bowl – everything will be going in there, so make sure it’s large enough to hold all the kale.

Add the kale and take a minute or so, using your hands, to rub the vinaigrette into the leaves, really swishing them around in there.

Add the cooled squash and the lentils and toss to coat. Give the flavors a few minutes to settle in, then taste for seasoning and serve.

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