A hearty seasonal salad that is perfect for holiday meals, Christmas, or Thanksgiving. This recipe makes 8 side salad portions or 4-6 main salad portions, depending on your appetite. If you want to serve it as a main dish for a winter dinner, grill or broil some salmon to go on top.
2cupsor 8-10 oz. butternut squash, peeled, de-seeded, and cut into ¼ inch cubes
¼teaspoonsalt
½teaspoonground cumin
Citrus Agave Salad dressing
2small limesjuiced (or about 2 T lime juice)
4teaspoonsagave syrup
3tablespoonsolive oil
3tablespoonsorange juice
pinchsalt
Salad
9packed cups or 10 oz. lacinato kalede-veined (optional) and cut into 1-1.25" pieces
½cupcrumbled goat cheese
4large pitted medjool dateschopped into ½ inch pieces
¼pumpkin seedsor pepitas, dry-roasted and unsalted (preferably)
¼cupdried cranberries
Instructions
Roast the butternut squash:
Preheat the oven to 425 degrees. Brush a medium to large size baking sheet with the tablespoon of oil.
Add the squash to the sheet and toss in the oil until the squash is coated. Add the cumin and salt and toss again until the seasonings are evenly distributed.
Move the baking sheet to the oven and bake for 18-19 minutes, or until the squash is tender when pierced with a fork and browning around the edges.
Remove from the oven and let cool for 1-2 minutes on a wire rack.
While the butternut squash roasts:
Add the kale to a large salad bowl and massage vigorously with your hands for 1-2 minutes, or until the kale gets tender and starts to turn a darker green color.
Add the vinaigrette ingredients to a small mixing bowl or the bowl of a small food processor and whisk vigorously or blend for 1-2 minutes, or until the dressing is emulsified and the oil and juice and blended.
Layer the cheese, pepitas, dates, and cranberries on the salad.
Toss the salad:
Add the cooled butternut squash to the salad.
Pour the dressing over the salad and toss until the kale and toppings are evenly covered with dressing and the toppings are distributed throughout the salad. Serve and enjoy!
Notes
1. Pro-tip: after pitting your dates, "slice" them with kitchen shears. They don't stick as much as a knife does and it saves a lot of time, too. 2. Feel free to use ¼ cup pomegranate arils in place of the cranberries if you have them. 3. Pro-tip: to easily devein kale, grab the stalk at the base with both hands. Holding the hand on the base side still, pull your other hand down the stalk with your fingers pinched around the stalk. The leaves should "slough" off the stalk easily. 4. This salad will keep dressed & covered in the fridge for up to 2-3 days.