Kale Salad with Butternut Squash and Apples

Kale Salad with Butternut Squash and Apples

00:00 Intro
01:14 Roasted Butternut Squash
03:05 Sauteed Apples
04:45 Kale Type and Prep
05:51 Dressing

Roasted Butternut Squash:
1 medium butternut squash
1/4 cup olive oil
Salt and Pepper

Preheat the oven to 450F (230C) with a rack on the lowest setting. Peel, seed, and dice the squash. Mix with salt, pepper, and oil. Spread out on a baking sheet in a single layer. Roast in the oven for 30-40 minutes or until brown. If some pieces are still pale, remove the dark ones, redistribute the pale ones and cook roasting until brown, 10-15 min. Cool the squash to room temperature.

Sauteed Apples:
2 honeycrisp apples, peeled, and diced
1-2 tsp minced thyme leaves
2 Tbsp olive oil

Set a skillet that can hold the apples in a single layer over medium heat. Add the oil. When the oil is hot, add the apples and thyme. Cook until brown without disturbing. Stir and repeat this browning step 3-4 more times until the apples are brown all over and tender.

Dressing:
1 Tbsp balsamic vinegar
1/2 Tbsp Dijon mustard
Salt
2 Tbsp olive oil
3-4 Tbsp minced shallots

Mix the vinegar, mustard, and a generous pinch of salt in a small bowl using a fork. When completely dissolved, slowly drizzle in the oil while mixing aggressively. Stir in the shallots.

Final Salad Assembly:
About 1 Lb (450g) lacinato kale, stems removed
1/4 cup salted, roasted pumpkin seeds

Chop the kale into bite size pieces. Mix with the dressing using your hands to rub the kale. Taste and adjust for salt. Stir in the roasted squash, the apples, and the pumpkin seeds and mix gently.

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Yotam Ottolenghi image by Keiko Oikawa, Public domain, via Wikimedia Commons
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