Going along with the squash theme this month, I want to share a recipe with you for my favorite fall salad. We made this at my last cooking class and it was a hit! It actually incorporates three different winter squash in three different textures. The delicata is blanched, the butternut is raw and shaved, and the kabocha is roasted.
2 bunches kale, de-stemmed and torn
1 delicata squash
1 butternut squash
¼ kabocha squash
1 cup pumpkin seeds
¾ cup extra virgin olive oil
2 tablespoons sherry vinegar
juice of 1 small orange
¼ teaspoon salt
1 ½ teaspoon maple syrup
- Preheat oven to 400 degrees and put water in a pot to boil.
- Cut the kabocha squash into thin wedges, scrape out the seeds, and roast for 30 minutes.
- Cut the delicata squash in half lengthwise. Scoop out the seeds and then cut into ½ inch slices to create several half-moons and blanche them in the boiling water for 2 minutes.
- Immediately strain the delicata and transfer to a bowl of ice water to cool for one minute and then strain from cold water and set aside.
- Peel the butternut squash with a carrot peeler and cut into quarters. Use the peeler to shave long thin ribbons of butternut squash. (TIP: store extra shaved butternut in lemon water in the fridge and use later!)
- Toss the pumpkin seeds with olive oil, ½ teaspoon salt and a pinch of black pepper and roast for 15 minutes.
- Whisk the ingredients for the vinaigrette together and massage the torn kale with ½ cup vinaigrette. The more you massage, the softer the kale gets.
- Toss in 2 cups of shaved butternut squash, followed by the delicata, and lastly the kabocha squash wedges.
- Top with toasted pumpkin seeds.