One of my favorite things to do is take a pretty basic salad recipe – kale, onion, and ginger – and add a ton of other season vegetables to elevate it to the net level. This recipe is fine as it was, but it was lacking some extra crunch. The hearty kale gives way to the crunchy red peppers, cucumbers and spicy onion. The saltiness of the peanut butter in the dressing is a gorgeous contrast to the tangy ginger. And being warm, its a good salad for cooler months. Makes a great side salad, or vegetarian entree, or add some protein (I personally like salmon baked with a touch of sesame oil and Chinese 5 spice served on top). Continue reading Warm Kale Salad with a spicy peanut ginger dressing
This little vegetarian bowl is simple, yet very filling and has plenty of complex flavors. The squash and farro can be cooked ahead of time, and thanks to the heartiness of kale, leftovers are amazing. If you are looking to add some protein to this, turkey breast would be a nice addition. Crumbled feta and a sprinkling of crushed walnuts or pecans would also bring a nice textural extra to this combination. Shredded brussels sprouts would also be a good add in to this dish.
If you don’t kale (no judgement) you can substitute another hearty leafy green, like collard greens, or maybe beet greens. Another suggestion would be to omit the kale, and serve the squash and farro over a bed of baby spinach. Have fun with it. Theres so many variations you can make!
Roasted Butternut Squash, Farro and kale with a cranberry vinaigrette
4 cups butternut squash, peeled and diced into bite sized cubes (about 1 medium squash)
4 whole cloves garlic (leave the peel on)
4 Tablespoons olive oil, divided
2 cups cooked farro
1 Tablespoon butter
1 shallot, minced
3 cups kale, washed, stemmed and chopped
3 Tablespoons balsamic vinegar
1/4 cup frozen cranberries, defrosted (or 2 Tablespoons cranberry juice)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
-preheat oven to 400 degrees. please garlic and butternut squash on rimmed baking sheet; drizzle with up to 2 Tablespoons olive oil, sprinkle with salt and pepper and toss to coat. Roast the squash and garlic in the oven for 20-30 minutes, stirring after 10-15 minutes, until squash is fork tender. Remove peel from garlic and mince.
-in a large pan with deep sides, over medium heat the remaining 2 Tablespoons of olive oil and the 1 tablespoon of butter, add shallots and garlic. Saute until shallots are translucent. Add cooked faro, butternut squash and kale, stirring to combine. Remove from heat and let sit while you prepare the dressing.
-add half the dressing to squash/faro/kale and toss to combine.
*Optional toppings: feta cheese, goat cheese, crushed walnuts or pecans
Calories 323 * Fat 18g * Carbohydrates 47 (fiber 7 * sugar 4) * Protein 6g
-in small mixing bowl, muddle cranberries and vinegar, salt and pepper. Slowly whisk in olive oil. (serves 8)
Calories 67 * Fat 7g * Carbohydrates 1 (fiber 0 * sugar 1g) * protein 0