Monday, April 25, 2011

Massaged Kale and Roasted Butternut Squash Salad

*This recipe is linked to Monday Mania. Go check out the other real food recipes, health info and tips.

I have been obsessed with kale and swiss chard lately. However, eating them raw is something I haven't been brave enough to venture into yet. They are pretty tough raw. I have seen some recipe for massaged kale lately, so I thought I would give it a try. It was delicious! The kale was flavorful and tender. The roasted butternut and leeks were the perfect accompaniment.

Massaged Kale and Roasted Butternut Squash Salad
Serves 3-4

1 small butternut squash, peeled and diced into 1/2" cubes
1 leek, white and light green part, sliced thin, rinsed in a bowl of water
1 TB extra-virgin olive oil
salt and pepper
4 slices of nitrite free bacon, sliced thin (optional)

1 bunch of kale, stems removed, leaves washed dried and cut into bite-size pieces
1 TB extra-virgin olive oil
1/2 tsp sea salt

1/2 C pumpkin seeds
1 TB balsamic vinegar

1. Preheat the oven to 400 degrees. Combine the butternut squash, leeks, olive oil, salt and pepper and toss to coat. Place in a 8 x 8 dish, sprinkle the bacon over the top (if using). Cover with foil. Bake for 45 minutes. Remove the foil and bake an additional 15 minutes until the bacon is crispy.

2. Place the kale, olive oil and salt in a medium bowl and massage between fingers for 2-3 minutes.

3. Heat a small skillet over medium-high heat. Toast the pumpkin seeds, stirring occasionally, until they start to pop. Watch closely, this will happen very quickly.

4. Place the warm roasted vegetables over the kale. Drizzle with balsamic vinegar and top with the toasted pumpkin seeds. Toss before serving.

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