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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    Roasted Corn Salad with Fresh Herbs

    Roasted Corn Salad with Fresh Herbs

    Real summer is still a ways off, but we’ve been eating like it’s already here. An over-sized watermelon eaten in wedges, grilling every evening for dinner, and lots of fresh greens and herbs. This roasted corn salad includes a lot of quintessential summer ingredients. I wanted to publish it early in the season so you could take advantage of the first corn at the market. Grilling the corn and red bell pepper give a great toasted/caramelized flavor, while using a mix of herbs—basil, cilantro and parsley—add freshness to every bite. I used queso fresco, but if you’re unable to find that at your local grocery store, try feta or goat cheese crumbles.

    Roasted Corn Salad with Fresh Herbs
    Roasted Corn Salad with Fresh Herbs

    Roasted Corn Salad with Fresh Herbs

    Published June 4, 2019 by
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    Serves: 4-5   |    Active Time: 30 minutes



    Ingredients:

  • 4 corn cobs
  • 1 large red bell pepper
  • 1/2 cup queso fresco, crumbled
  • 1/4 heaping cup cilantro leaves
  • 1/4 heaping cup parsley leaves
  • 1/4 heaping cup basil leaves
  • 1/4 of a red onion, sliced thin
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar 
  • Salt to taste
  • Ground black pepper to taste

  • Directions:

    1. Preheat grill to medium-high heat.
    2. Remove husks and silk from corn. Cut bell pepper in half and remove stem and seeds.
    3. Place corn and pepper on grill. Cook for 15-20 minutes, turning occasionally, until outside is brown in spots. Remove from heat.
    4. Allow pepper and corn to cool enough to handle (you can speed up the cooling process by placing them in a bowl with cool water).
    5. Dice roasted pepper, and place in serving bowl. Cut corn kernels from cobs, and place in bowl.
    6. Add queso fresco, herbs, red onion, olive oil, and vinegar to bowl, and toss. Season to taste with salt and pepper to taste.
    7. Serve.

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