Winter Kale Salad

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Ok, ok… I admit it. Sometimes I eat more than just cookies and dessert. In fact, I actually crave this salad - fresh kale, crunchy pepitas, roasted squash, tart pomegranate seeds, creamy feta, plus the easiest homemade dressing you’re going to want to stock in your fridge… always. Besides, look how gorgeous this salad is!!

WINTER KALE SALAD

Time: 1 hour // Servings: 4-6

For the squash

  • 1 medium butternut squash, peeled and cut into cubes

  • 1 1/2 tablespoon olive oil

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

For the candied pepitas

  • 1 tablespoon butter

  • 2 tablespoon white sugar

  • ½ cup roasted, salted pepitas

  • 1/8 teaspoon cinnamon

  • 2 tbsp Mike’s Hot Honey (or any honey will do)

For the dressing

  • 2 cloves garlic

  • ½ cup balsamic vinegar

  • 2 tablespoons Dijon mustard

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon salt

  • 1 1/3 cups olive oil

For the salad

  • 1 bunch kale

  • 1 1/2 tablespoons olive oil

  • 1/3 cup crumbled feta cheese

  • 1/3 cup pomegranate seeds

DIRECTIONS

  • Preheat oven to 450 degrees. Place squash on a baking sheet lined with parchment and drizzle with 1.5 tbsp olive oil, salt, and pepper. Mix until well coated. Roast for 30-40 minutes (tossing halfway) or until squash is soft and lightly browned. Let cool.

  • To candy the pepitas, melt butter and sugar in a pan over medium heat, about 1 minute. Add pepitas and cinnamon and stir continuously, about 2 minutes. Add honey and continue stirring, another 2-3 minutes or until mixture thickens. Transfer to a parchment lined baking sheet and use a spatula to flatten into a single layer. Let cool completely and break up into little pieces by hand. (leftovers are great for snacking!)

  • To make dressing, toss garlic cloves into the food processor and pulse until chopped. While the processor is running, add the remaining dressing ingredients, slowly pouring the oil in at the end.  Process until well blended.

  • To assemble, put kale in a bowl and drizzle with 1 1/2 tbsp olive oil. Use your fingers to massage the olive oil into the kale for about 2-3 minutes or until it starts to soften. Add roasted squash, feta, pomegranate seeds, 1/4 cup pepitas and mix. Add desired amount of dressing and toss to coat.

Kristen Pagesalad, kale, winter sides