Butternut Squash and Kale Salad with Pomegranate
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes 4 servings
Ingredients
Squash:
8-ounces butternut squash, peeled, halved, seeded and cut into 1-1/2 inch cubes
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
Vinaigrette:
1-1/2 teaspoon Dijon mustard
2 tablespoons lemon juice
2 teaspoon pure maple syrup
1 pound kale, preferably Tuscan, stems discarded and leaves cut into 1/2-inch ribbons
1/2 cup pomegranate seeds (or seeds from half a medium pomegranate)
8-ounces butternut squash, peeled, halved, seeded and cut into 1-1/2 inch cubes
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
Vinaigrette:
1-1/2 teaspoon Dijon mustard
2 tablespoons lemon juice
2 teaspoon pure maple syrup
1 pound kale, preferably Tuscan, stems discarded and leaves cut into 1/2-inch ribbons
1/2 cup pomegranate seeds (or seeds from half a medium pomegranate)
Procedure
This seasonal warm salad captures the flavors of fall and will be sure to please any vegetarians or non-vegetarians at your party. You may choose to make the dressing and roast the squash up to a day in advance, so you can spend less time in the kitchen and more time with your guests.
Preheat an oven to 350ºF and position an oven rack in the center.
To cook squash: Place the squash in a large bowl and toss with 2 tablespoons of the olive oil until all pieces are well coated. Season with salt and pepper. Spread the squash in an even layer on a silpat-lined baking sheet. Avoid using parchment paper as cooked squash has a tendency to stick to the paper. Transfer the baking sheet to the oven and roast for until golden-brown and tender, about 30 minutes.
To make vinaigrette: In a medium bowl, use a whisk to combine the mustard, lemon juice and maple syrup. While vigorously whisking, drizzle in 2 tablespoons the oil until well combined. Taste and adjust seasoning with salt and pepper.
To cook kale: In a large bowl, toss the kale with the remaining 1 tablespoon olive oil until well coated. Place a nonstick skillet on the stove over a medium-high heat. When the skillet is warm, place enough kale into the skillet to cover the bottom of the pan without overcrowding and cook, stirring frequently, until lightly browned on both sides and tender yet still a touch al dente, about 4 minutes.
Transfer the cooked kale to medium bowl, using a silicone spatula, add the vinaigrette and butternut squash, and carefully incorporate to avoid mashing the squash. Taste and adjust seasoning with salt and pepper.
To serve: On a large platter or salad bowl, arrange kale and squash. Sprinkle with pomegranate seeds and serve immediately.
Preheat an oven to 350ºF and position an oven rack in the center.
To cook squash: Place the squash in a large bowl and toss with 2 tablespoons of the olive oil until all pieces are well coated. Season with salt and pepper. Spread the squash in an even layer on a silpat-lined baking sheet. Avoid using parchment paper as cooked squash has a tendency to stick to the paper. Transfer the baking sheet to the oven and roast for until golden-brown and tender, about 30 minutes.
To make vinaigrette: In a medium bowl, use a whisk to combine the mustard, lemon juice and maple syrup. While vigorously whisking, drizzle in 2 tablespoons the oil until well combined. Taste and adjust seasoning with salt and pepper.
To cook kale: In a large bowl, toss the kale with the remaining 1 tablespoon olive oil until well coated. Place a nonstick skillet on the stove over a medium-high heat. When the skillet is warm, place enough kale into the skillet to cover the bottom of the pan without overcrowding and cook, stirring frequently, until lightly browned on both sides and tender yet still a touch al dente, about 4 minutes.
Transfer the cooked kale to medium bowl, using a silicone spatula, add the vinaigrette and butternut squash, and carefully incorporate to avoid mashing the squash. Taste and adjust seasoning with salt and pepper.
To serve: On a large platter or salad bowl, arrange kale and squash. Sprinkle with pomegranate seeds and serve immediately.
Butternut Squash and Kale Salad with Pomegranate
By Tested and perfected in the Sur La Table kitchen
Serves
Makes 4 servings
Ingredients
Squash:
8-ounces butternut squash, peeled, halved, seeded and cut into 1-1/2 inch cubes
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
Vinaigrette:
1-1/2 teaspoon Dijon mustard
2 tablespoons lemon juice
2 teaspoon pure maple syrup
1 pound kale, preferably Tuscan, stems discarded and leaves cut into 1/2-inch ribbons
1/2 cup pomegranate seeds (or seeds from half a medium pomegranate)
8-ounces butternut squash, peeled, halved, seeded and cut into 1-1/2 inch cubes
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
Vinaigrette:
1-1/2 teaspoon Dijon mustard
2 tablespoons lemon juice
2 teaspoon pure maple syrup
1 pound kale, preferably Tuscan, stems discarded and leaves cut into 1/2-inch ribbons
1/2 cup pomegranate seeds (or seeds from half a medium pomegranate)
Procedure
This seasonal warm salad captures the flavors of fall and will be sure to please any vegetarians or non-vegetarians at your party. You may choose to make the dressing and roast the squash up to a day in advance, so you can spend less time in the kitchen and more time with your guests.
Preheat an oven to 350ºF and position an oven rack in the center.
To cook squash: Place the squash in a large bowl and toss with 2 tablespoons of the olive oil until all pieces are well coated. Season with salt and pepper. Spread the squash in an even layer on a silpat-lined baking sheet. Avoid using parchment paper as cooked squash has a tendency to stick to the paper. Transfer the baking sheet to the oven and roast for until golden-brown and tender, about 30 minutes.
To make vinaigrette: In a medium bowl, use a whisk to combine the mustard, lemon juice and maple syrup. While vigorously whisking, drizzle in 2 tablespoons the oil until well combined. Taste and adjust seasoning with salt and pepper.
To cook kale: In a large bowl, toss the kale with the remaining 1 tablespoon olive oil until well coated. Place a nonstick skillet on the stove over a medium-high heat. When the skillet is warm, place enough kale into the skillet to cover the bottom of the pan without overcrowding and cook, stirring frequently, until lightly browned on both sides and tender yet still a touch al dente, about 4 minutes.
Transfer the cooked kale to medium bowl, using a silicone spatula, add the vinaigrette and butternut squash, and carefully incorporate to avoid mashing the squash. Taste and adjust seasoning with salt and pepper.
To serve: On a large platter or salad bowl, arrange kale and squash. Sprinkle with pomegranate seeds and serve immediately.
Preheat an oven to 350ºF and position an oven rack in the center.
To cook squash: Place the squash in a large bowl and toss with 2 tablespoons of the olive oil until all pieces are well coated. Season with salt and pepper. Spread the squash in an even layer on a silpat-lined baking sheet. Avoid using parchment paper as cooked squash has a tendency to stick to the paper. Transfer the baking sheet to the oven and roast for until golden-brown and tender, about 30 minutes.
To make vinaigrette: In a medium bowl, use a whisk to combine the mustard, lemon juice and maple syrup. While vigorously whisking, drizzle in 2 tablespoons the oil until well combined. Taste and adjust seasoning with salt and pepper.
To cook kale: In a large bowl, toss the kale with the remaining 1 tablespoon olive oil until well coated. Place a nonstick skillet on the stove over a medium-high heat. When the skillet is warm, place enough kale into the skillet to cover the bottom of the pan without overcrowding and cook, stirring frequently, until lightly browned on both sides and tender yet still a touch al dente, about 4 minutes.
Transfer the cooked kale to medium bowl, using a silicone spatula, add the vinaigrette and butternut squash, and carefully incorporate to avoid mashing the squash. Taste and adjust seasoning with salt and pepper.
To serve: On a large platter or salad bowl, arrange kale and squash. Sprinkle with pomegranate seeds and serve immediately.