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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    Peachy Mint Green Smoothie

    Peachy Mint Green Smoothie

    Sometimes it feels like inspiration finds the maker, not the other way around. Take this smoothie. I’ve been pretty fresh out of inspiration (or maybe motivation, it’s hard to tell the difference), as evidenced by the slow roll of recipes here at Foraged Dish over the last month. I’ll plan out a recipe, and at the last moment decide I just would rather make something else. But while waiting for an extraordinarily delayed flight, I stopped by a small café at the La Guardia airport with co-workers, and ordered a green smoothie. It was mint-forward, made with summer fruits, and quite good, even though you never expect airport food to be any good. I’ve had so much mint in the garden, it’s been in just about everything these days. Here’s my recreation of that smoothie!

    Peachy Mint Green Smoothie
    Peachy Mint Green Smoothie

    Peachy Mint Green Smoothie

    Published June 26, 2019 by
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    Serves: 2   |    Active Time: 10 minutes



    Ingredients:

  • 1 banana, fresh or frozen
  • 1 peach, fresh or frozen
  • 2 large handfuls greens, such as baby spinach or baby kale
  • Leaves from 6-8 sprigs of mint
  • 1/3 cup plain greek yogurt
  • 1/2 cup water or juice (such as pineapple or peach juice)
  • Optional: 4 ice cubes
  • Optional: 1 scoop unflavored protein powder, such as collagen or whey

  • Directions:

    1. Add all ingredients to a blender and blend until completely smooth. Pour into glasses and enjoy.

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    Roasted Summer Veggies with Parmesan Polenta

    Roasted Summer Veggies with Parmesan Polenta

    Ina Garten’s recipe for parmesan polenta got me over my aversion for all things polenta. I had never been a fan of the gooey textured stuff before, but I had been missing something key: enough butter, cream, and parmesan. That, and the right toppings. This meal brings it all together—a creamy polenta base, which serves a two-part role as sauce and substance; and roasted summer veggies, which benefit from (and compliment) the creaminess of the rest of the dish; pine nuts, which add much-needed crunch. I’ve made it four times in the last month, a testament to how well I’ve been convert from polenta-hater to lover. Maybe it will convert someone you know, too.

    Roasted Summer Veggies with Parmesan Polenta
    Roasted Summer Veggies with Parmesan Polenta

    Roasted Summer Veggies with Parmesan Polenta

    Published May 30, 2019 by
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    Serves: 4   |    Active Time: 45 minutes



    Ingredients:

    For Roasted Summer Veggies:
  • 1 medium eggplant
  • 1-2 small to medium zucchini
  • 2 red bell peppers
  • 1 cup cherry tomatoes
  • 1/2 medium red onion
  • Leaves from 2 sprigs thyme or 1 teaspoon dried thyme
  • 2-3 tablespoons olive oil or avocado oil
  • Salt & Pepper

  • For Parmesan Polenta:
  • 4 cups water
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 cup coarsely ground or stone ground cornmeal
  • 3 tablespoons butter
  • 1/2 heaping cup finely shredded Parmesan cheese
  • 1-2 tablespoon heavy cream (or milk)
  • Ground black pepper to taste

  • For Serving:
  • 2 tablespoons toasted pine nuts
  • Garnish: additional shredded Parmesan cheese, additional sprigs of thyme

  • Directions:

    1. Preheat oven to 475°F. Prepare veggies: dice eggplant into 1/2-inch cubes. Slice zucchini into half moons. Slice bell peppers into strips. Slice red onion into wedges.
    2. Place chopped veggies and cherry tomatoes on a sheet pan in a single layer. Use two sheet pans if veggies are over-crowding the pan. Drizzle liberally with oil, and toss to coat. Sprinkle with salt, pepper and thyme leaves.
    3. Place veggies in oven and roast for 30 minutes, stirring after 15 minutes to ensure even cooking.
    4. When the veggies have 15 minutes left to cook, begin preparing the polenta. Bring 4 cups of water in a pot to a boil. Add salt and garlic.
    5. When water is boiling, add cornmeal, whisking immediately to prevent clumps from forming. After a few minutes, polenta should begin to thicken. Continue whisking, and remove from heat. Continue stirring almost constantly for about 10 minutes.
    6. Add butter, Parmesan cheese, and cream to polenta, stirring to incorporate. Polenta should become thick and creamy, and will continue to set as it cools. Season to taste with pepper.
    7. Serve: scoop polenta into serving bowls, and top with roasted veggies. Sprinkle with pine nuts and parmesan and a garnish with a sprig of thyme. Serve hot.

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