Ingredients with Measurements:
- 1 small butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 bunch kalette, washed and trimmed
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 20-25 minutes or until tender and slightly browned.
3. While the butternut squash is roasting, blanch the kalette in boiling salted water for 2-3 minutes. Drain and rinse with cold water to stop the cooking process.
4. In a mixing bowl, whisk together the balsamic vinegar, honey, and extra-virgin olive oil to make the dressing.
5. Add the roasted butternut squash, blanched kalette, dried cranberries, and chopped walnuts to the mixing bowl with the dressing. Toss to coat evenly.
6. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 260
- Fat: 21g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 3g
Substitutions for ingredients:
- Butternut squash can be substituted with acorn squash or sweet potato.
- Kalette can be substituted with kale or Brussels sprouts.
- Dried cranberries can be substituted with raisins or chopped dates.
- Chopped walnuts can be substituted with pecans or almonds.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add crumbled feta or goat cheese for a creamy and tangy flavor.
- Substitute the dried cranberries with pomegranate seeds for a burst of sweetness.
- Add sliced red onions or shallots for a bit of bite.
- Top with grilled chicken or shrimp for a complete meal.
Tips and Tricks:
- To make this salad ahead of time, roast the butternut squash and blanch the kalette in advance. Store them separately in the refrigerator until ready to assemble the salad.
- Toast the chopped walnuts in a dry skillet over medium heat for a few minutes to enhance their nutty flavor.
- Drizzle the dressing over the salad just before serving to prevent it from getting soggy.
Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- This salad is best served cold, but you can reheat the roasted butternut squash in the microwave or oven if desired.
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped walnuts or dried cranberries for a pop of color.
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of crusty bread or crackers.
Suggested Side Dishes:
- Roasted vegetables
- Quinoa or rice pilaf
- Grilled corn on the cob
Troubleshooting Advice:
- If the butternut squash is not tender after 25 minutes, continue roasting until it is cooked through.
- If the kalette is overcooked, it will become mushy. Be sure to blanch it for only 2-3 minutes and rinse with cold water immediately.
Food Safety Advice:
- Wash your hands and all produce thoroughly before preparing the salad.
- Store any leftovers in the refrigerator and discard after 3 days.
Food History:
- Kalette is a hybrid vegetable that was developed by crossing kale and Brussels sprouts. It was first introduced in the United Kingdom in 2010 and has become increasingly popular in recent years.
Flavor Profiles:
- This salad has a balance of sweet and savory flavors, with the roasted butternut squash adding a slightly sweet and nutty taste, and the balsamic dressing providing a tangy and acidic flavor.
Serving Suggestions:
- Serve this salad as a side dish or as a light lunch or dinner.
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