I made this salad ages ago (early January) and almost forgot to post, but it was so good that I just had to. It’s a Whole Foods-inspired recipe and it’s quite good. Back in January I was in a kale phase so I made this several times and each time it did not disappoint.
Butternut Kale Salad (Whole Foods Inspired Recipe)
- 1 bunch of kale
- 1/4 cup water + 1/2 veggie boullion cube (or vegetable broth)
- 2 teaspoons honey
- 2 teaspoons rice vinegar
- 10 ounces chopped butternut squash
- 1 tablespoon olive oil
- salt + pepper
- chopped romaine lettuce (optional)
- Preheat oven to 400F. Toss the chopped squash with the olive oil and a little salt. Roast for 30 minutes, or until it’s done to your liking.
- Rip up the kale into pieces, removing the stems.
- Heat the water in a sauce pan over medium-high heat; add the veggie cube, honey, and vinegar. Mix until dissolved.
- Add the kale pieces to the broth and cook briefly, while stirring (30 seconds to a minute) until the kale begins to wilt. Remove from heat immediately.
- Mix together the roasted squash and the kale; add salt and pepper as desired.
- Optionally, serve over chopped romaine lettuce – a salad on a salad!
I served this with my Indian brown rice, which you can see in the picture. Recently, my squash consumption has mostly been kabocha squash, but I see some kale/butternut creations in my future.
What’s your favorite way to eat kale? To eat squash?
My favorite way to eat kale is in a massaged kale salad. My favorite squash/way to eat it is – chop a very ripe kabocha and steam it for about 5 minutes. Freeze it for 5 minutes so it cools to room temp. Enjoy plain
P.S. I’m definitely going to write a followup to Sunday’s post – got some great comments and did some more research.