Butternut Squash And Kale Salad Recipes

Steps:

• Whisk the vinegar, honey and a pinch of salt and pepper in a large bowl. Add the kale, red onion and squash and toss. Massage with your fingers until everything is evenly coated and the kale softens slightly.
• Heat the olive oil in a small saucepan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 10 to 12 minutes. Remove from the heat and stir in the rosemary. Let sit until it stops sizzling, about 1 minute.
• Using a slotted spoon, transfer the bacon pieces to the salad. Pour the bacon drippings into a small bowl; you should have about 5 tablespoons (if you don't, add more olive oil to make up the difference). Add the warm bacon drippings to the salad and toss well; season with salt and pepper. Top with the pomegranate seeds.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.
• Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.
• Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.

Steps:

• Heat oven to 425°F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35-40 minutes. Remove garlic and squash from oven and set aside to cool.
• Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2-3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.
• Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.
• In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
• Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.
• Do ahead
• Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted, and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

Steps:

• For the squash: Preheat the oven to 450 degrees F. Place the squash in a mixing bowl and drizzle with olive oil. Sprinkle with the chile flakes and a good amount of salt. Place on a parchment-lined baking tray and roast until golden brown, about 10 minutes. Remove and refrigerate until needed.
• For the dressing: Combine the anchovies, avocado, garlic, parsley, scallions, cilantro and 1/8 cup water in food processor or blender and puree. Add the mayo, chile juice, lemon juice and salt and puree again until combined. This can be done the day before.
• For the kale salad: Place the kale into a mixing bowl with 2 tablespoons of the dressing and squeeze lightly with your hands to soften the tough leaves. Add the arugula, feta, half the pumpkin seeds and half the pomegranate seeds and taste for seasoning, adding salt if needed.
• To serve: Fill a mixing bowl with warm water and soak 1 piece of rice paper until pliable, but not entirely soft (10 to 15 seconds). Lay it flat on a clean work surface, ensuring that it sticks to the surface. Continue until you have 4 to 6 wrappers stuck to the surface.
• Place a strip of roasted butternut squash across each wrapper, 2 inches from the bottom of each wrapper. On top of the strips, lay some of the dressed kale salad, using your hands to form a log-shaped pile. Fold the bottom edge of the wrapper up and the sides in against the filling. Roll up to the top edge, pulling back to tighten the roll as you make them (this is the reason you want the wrapper actually stuck to the surface, it will allow you to get more tension while rolling). Place a damp towel over the rolls (this will keep them moist and soft) and repeat until you have 16 rolls made. These can be assembled up to 1 hour before the guests arrive.
• Slice the rolls into 3 to 4 pieces so that they look like sushi and arrange on a serving platter. Sprinkle with the remaining pumpkin seeds and pomegranate seeds and serve with a ramekin of the avocado green goddess dressing as a dipping sauce.

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Put the squash and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and salt and pepper to taste. Toss with your hands to coat well and spread out on the baking sheet so they don't steam. Roast, tossing halfway through, until the squash is fork-tender, 30 to 40 minutes. Let cool to room temperature.
• Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, pressing down on the raisins to squeeze as much vinegar out as possible. Add mustard, cayenne, and salt and pepper to taste to the vinegar. Drizzle in the remaining 3 tablespoons oil. Whisk until thick and emulsified. Set aside.
• To assemble the salad, in a large bowl, add the farro, chicken, cheese, walnuts, raisins, squash and red onions, kale, dressing, and salt and pepper to taste. Toss together until evenly coated with dressing. This is one of those salads that gets better as it sits.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the onions, garlic and squash in the oil, then arrange in a single layer on a baking tray and roast for 25 mins.
• Remove the garlic and set aside, turn the veg over with a fish slice, sprinkle over the caraway and return to the oven for 10 mins more.
• To make the dressing, pare the zest from half the orange and put in a bowl. Cut the peel and pith from the orange with a sharp knife. Working over the bowl to catch the juices, cut out the segments from between the membrane. Stir in the vinegar, oil and pumpkin seeds. Discard the skin of the roasted garlic, mash the soft cloves and add to the bowl. Stir well.
• Pile the roasted veg onto a platter or plates, top with the kale, then spoon over the dressing and toss. Scatter over the pomegranate seeds and feta, and serve.