Fall Kale Salad

From Whole Living Daily, here is a Fall Kale Salad recipe.


Fall Kale Salad
Chef John Marsh uses only local, organic ingredients in this festive fall salad served at his NYC restaurant, GreenSquare Tavern.
Serves 2

¾   cup butternut squash, cut into ½-inch-cubes
2    cups kale leaves
2    tablespoons julienned radish
1    tablespoon shallot, finely minced
1    tablespoon toasted sunflower seeds
1    tablespoon toasted pumpkin seeds
¼   tablespoon Celtic sea salt
4    grinds from mill of organic black pepper
3    tablespoons Fall Vinaigrette (recipe follows)

Preheat oven to 350°F. Line baking sheet with parchment paper. Spread butternut squash cubes in single layer. Roast squash 15 to 20 minutes, or until fork-tender. Remove from oven; cool.

Meanwhile, bring large pot of water to boil. Blanch kale in boiling water 30 seconds. Remove and shock leaves in bowl of ice water; remove and dry. Stem leaves and cut into 1-inch strips.

In large bowl combine squash, kale and remaining ingredients. Toss well to combine. Divide evenly between two room temperature plates and serve immediately.

Kitchen Tip: Make a great main course meal by topping with organic grilled chicken, pan-roasted wild-caught salmon or grilled wild shrimp.

Fall Vinaigrette
Store extra vinaigrette in an airtight container. Shake to recombine.
Makes 1 ½ cups vinaigrette

1    cup olive oil
¼   cup walnut oil
2    tablespoons balsamic vinegar
2    tablespoons sherry vinegar
1    tablespoon pomegranate molasses
¼   teaspoon salt

Combine both oils. In separate medium bowl, whisk vinegars and salt until salt is thoroughly dissolved. Stir in pomegranate molasses. Slowly add blended oils while whisking vigorously.

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Filed under ALL RECIPES, kale, salads, Uncategorized

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