Kale Salad with Sage Roasted Butternut Squash

Sage-Butter Butternut Squash Kale Salad

It is noon-ish here in McCall, Idaho—our stomping grounds for the week—and the thermometer on the porch has yet to reach the 40°F mark. With weather like this, we have roasted a full chicken (maple butter chicken, to be exact), made enchilada soup (adapted this recipe), and even ate freshly baked pumpkin pie in front of the fireplace… for most of the US though, I know, it is not winter yet. This sage-butter butternut squash salad is what I was making while still at home, and will probably return to making when we get back.

I forgot one key ingredient for the photoshoot of this recipe: parmesan cheese! It went on shortly after. Butternut squash, pecans, and parm make this salad quite hearty. One day we had it for breakfast with a fried egg on top, another we ate it as lunch. It would also work as a side, served in a big bowl and tossed. Capers might seem like a curve ball ingredient, but since butternut squash, pecans, and currants are all a tad sweet, the capers add a necessary salty, brine-y pop.

Sage-Butter Butternut Squash Kale Salad
Kale Salad with Sage Roasted Butternut Squash

Kale Salad with Sage Roasted Butternut Squash

Published October 2, 2019 by
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Serves: 2 (as a meal) or 4 (as a side)   |    Active Time: 30 minutes



Ingredients:


For the butternut squash:
  • 2 cups peeled, seeded, and cubed (1/2-inch cubes) butternut squash
  • 2 tablespoons butter
  • 10 sage leaves
  • A few cracks black pepper
  • 1-2 three-finger pinches of salt

  • For the salad:
  • 1 bunch green curly kale, chopped (optionally, remove stems)
  • 1 tablespoon extra virgin olive oil
  • 1 three-finger pinch of salt
  • 1/3 cup currants
  • 1/3 cup toasted pecans
  • 1/3 cup shredded Parmesan Reggiano
  • 2-3 tablespoons capers, strained
  • Additional ground black pepper to taste

  • For the vinaigrette:
  • 1 clove minced garlic
  • 1 tablespoon white balsamic
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon dijon mustard
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt (or to taste)
  • 1/2 teaspoon maple syrup

  • Directions:

    1. Cook the squash: heat 2 tablespoons of butter over medium heat in a 10-inch skillet. Swirl the pan to coat the bottom in butter. When butter is melted and starts to bubble, place butternut squash in pan. Cook, without stirring, for about 7 minutes. Add sage, and stir gently. Cook for 7-10 more minutes, stirring very occasionally, until butternut squash is golden on the edges and tender all the way through. Season with black pepper and salt to taste. Remove from heat.
    2. Meanwhile, prep the salad. Place chopped kale in large salad bowl and drizzle very lightly with olive oil. Sprinkle with a pinch of salt. Using your hands, rub the oil and salt into the kale leaves until they are tender and bright green (this makes them softer—better for eating). Divide kale among serving bowls, if using. Top with currants, toasted pecans, capers, and parmesan. Add butternut squash.
    3. Make vinaigrette: place all vinaigrette in a jar with a lid and shake to emulsify. Drizzle dressing to taste over salad.
    4. Serve salad immediately, season with black pepper to taste, and toss.

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    Harissa Roasted Cauliflower with Dates & Pine Nuts

    Harissa Cauliflower with Dates & Pine Nuts

    This recipe is from the Foraged Dish archives. It’s a favorite this time of year, and the photos were old (and embarrassing! 😛). I made it for dinner recently and took the opportunity to reshoot, and write simpler directions. Recipe is the same!

    Cauliflower: under-the-radar fall veggie (squash gets all the glory this time of year), but versatile, well-loved, and absolutely delicious. In this dish, the cauliflower gets tossed in harissa for a touch of heat, and then mixes with rich dates and pine nuts. Lemon zest and parsley brings brightness. A great side dish for a fall dinner party.

    Harissa Cauliflower with Dates & Pine Nuts
    Harissa Cauliflower with Dates & Pine Nuts

    Harissa Roasted Cauliflower with Dates & Pine Nuts

    Published August 23, 2016 by
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    Serves: 4   |    Active Time: 30 active minutes



    Ingredients:

  • 1 head cauliflower
  • 2 tablespoons Harissa paste
  • 2 tablespoons olive oil
  • Salt & Pepper
  • 1/4 cup pine nuts
  • 1/4 cup dates, pitted
  • Small handful parsley, flat leaf
  • Zest 1/2 lemon
  • 1 tablespoon rosemary

  • Directions:

    1. Preheat oven to 450°F. In a medium-sized bowl, whisk Harissa paste with olive oil. Cut cauliflower into bite-sized pieces. Place florets in bowl, and toss in Harissa mixture. Spread out on sheet pan, and sprinkle with salt and pepper. Bake for 20 minutes, until crisp on edges and tender. Set aside.
    2. Meanwhile, toast pine nuts in a small skillet over low heat until golden. Watch them closely to avoid burning.
    3. Roughly chop dates, and mince parsley and rosemary.
    4. When cauliflower is ready, transfer it to a serving bowl. Add additional salt or pepper to taste. Zest half a lemon over the cauliflower.
    5. Sprinkle dates, pine nuts, parsley, and rosemary over cauliflower and serve.

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    Grilled Carrots with Feta Yogurt Sauce

    Grilled Carrots with Feta Yogurt Sauce

    Last year, its was the front yard; this year, it’s the back.

    Our backyard. AKA Bind Weed Jungle. The Sloping Hill. The place I wish we spent time but we don’t really—unless we’re using the grill. This year, we’re setting out to change that, by dealing with that slope and the weeds covering it (seriously, they were hip-high last year). We’re adding a large retaining wall, planting native flowers, and maybe—if somehow we gain three extra weeks to our summer—adding space to actually “hang out.” Until that’s done though, the yard is still what it has been since we moved in: the grill spot.

    But who said grilling has to be burgers, hotdogs, and chicken? I’ve been all about charred veggies lately, (carrots, but also cauliflower, and doesn’t this salad from Heart Beet Kitchen look killer?). Combining those hot grilled veggies with other textures and flavors to complete the picture is where it’s at (sauce, fresh herbs, crunchy nuts, etc). Try something new! Grill carrots. I dare you!

    Grilled Carrots with Feta Yogurt Sauce
    Grilled Carrots with Feta Yogurt Sauce

    Grilled Carrots with Feta Yogurt Sauce

    Published July 10, 2019 by
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    Serves: 2   |    Active Time: 30 minutes



    Ingredients:

  • 8-10 carrots, peeled
  • 2 tablespoons avocado or olive oil
  • 1 teaspoon honey
  • 2 cloves garlic
  • 4 sprigs thyme
  • Freshly cracked black pepper
  • 1/4 cup feta cheese crumbles
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon lemon juice
  • 1 tablespoon minced fresh chives
  • 1 teaspoon fresh oregano, minced
  • 2 tablespoons toasted slivered almonds
  • 2 tablespoons raisins
  • 2 tablespoons minced parsley
  • Sprinkle of ground sumac
  • Optional: sprinkle of red chili flakes or Aleppo pepper flakes 

  • Directions:

    1. Light grill and set to medium flame. Close lid to allow grill to heat.
    2. Meanwhile, prep carrots: if carrots are thick, cut in half the long way. They should be 1/4 to 1/2 inch thick. Peel, and place carrots in bowl, and drizzle with oil and honey.
    3. Mince garlic, and remove thyme leaves from stems. Add garlic, thyme leaves, and a sprinkle of black pepper to carrots and toss to combine. Place carrots in a grill basket or directly on the grill (just be careful to keep them from falling through the cracks!), and close grill lid. Grill for a total of 20 minutes, turning after 10 minutes. Carrots are done when they are softened through and are charred in spots. (Note: if carrots are charring too quickly, your grill may be too hot; turn down the flame).
    4. Meanwhile, make the sauce: combine feta, yogurt, lemon juice, chives, and oregano in a small bowl and stir.
    5. Assemble: Spread feta sauce in a generous layer on a plate. Arrange carrots over top. Sprinkle with almonds, raisins, parsley, sumac, and chili flakes. Serve warm.

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