favorite fall salad

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

xvoo

salt

 

Orange-Sherry Vinaigrette:

¾ cup extra virgin olive oil

2 tablespoons sherry vinegar

juice of 1 small orange

¼ teaspoon salt

1 ½ teaspoon maple syrup

 

 

Prepare:

  1. Preheat oven to 400 degrees and put water in a pot to boil.
  2. Cut the kabocha squash into thin wedges, scrape out the seeds, and roast for 30 minutes.
  3. 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.
  4. 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.
  5. 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!)
  6. Toss the pumpkin seeds with olive oil, ½ teaspoon salt and a pinch of black pepper and roast for 15 minutes.

 

Assemble:

  1. 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.
  2. Toss in 2 cups of shaved butternut squash, followed by the delicata, and lastly the kabocha squash wedges.
  3. Top with toasted pumpkin seeds.

enjoy!

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