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.
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.
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.