Monday, January 1, 2018
Kale Salad with Kabocha Squash, Toasted Nuts and Pomegranate Seeds
We found the Kabocha Squash at the Farmer’s Market and thought this was the perfect recipe to use it in. The squash was on the small side, which was perfect for two servings of salad.
Kale Salad with Kabocha Squash, Toasted Nuts, and Pomegranate Seeds
Food 52 Vegan cookbook
1 small kabocha squash, about 1 pound (or butternut), cut into 1.5” pieces
4 tablespoons olive oil
salt and pepper
1/2 cup hazelnuts ( I used Macadamia nuts)
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 large bunch curly kale, stemmed and torn into bite-size pieces
3/4 cup pomegranate seeds (I used dried cranberry/orange pieces)
Preheat oven to 375
Toss the squash with 1 tablespoon olive oil, then spread on a rimmed baking sheet. Sprinkle with salt and pepper. Bake for 15 minutes, then stir well. Bake for 15-20 minutes longer, until tender. Let cool to room temp. (I peeled my squash but
Recipe doesn’t call for it to be peeled).
Meanwhile, spread the hazelnuts in a small baking pan and toast in the oven for 4-6 minutes, until golden. Check them frequently and remove them the moment they start to get brown. Let cool slightly, the rub the nuts between paper towels to help remove the skins Coarsely chop the nuts.
Put the remaining 3 tablespoons of olive oil in a small bowl or cup. Add the lemon juice, mustard, maple syrup, and 1/4 teaspoon of salt and whisk until well blended. Season with pepper.
Put the kale in a large bowl and drizzle with 3 tablespoons of the dressing. Massage the dressing into the kale with your hands until the kale has a soft, almost wilted texture. Add the squash, hazelnuts, and pomegranate seeds and toss gently until all the ingredients are evenly coated. Taste and mix in more dressing if desired.