Ingredients with Measurements:
- 1 medium butternut squash, peeled and cubed
- 1 bunch of rape kale, washed and chopped
- 1/4 cup of olive oil
- 1 tablespoon of honey
- 1 tablespoon of apple cider vinegar
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of pumpkin seeds
- 1/4 cup of crumbled feta cheese
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, whisk together the olive oil, honey, apple cider vinegar, salt, and black pepper.
3. Add the cubed butternut squash to the mixing bowl and toss until the squash is coated with the dressing.
4. Spread the butternut squash in a single layer on a baking sheet and roast for 25-30 minutes, or until the squash is tender and lightly browned.
5. While the butternut squash is roasting, prepare the rape kale by washing and chopping it into bite-sized pieces.
6. In a separate mixing bowl, add the chopped rape kale and pour in the remaining dressing from the butternut squash.
7. Massage the kale with the dressing for a few minutes until it becomes tender.
8. Once the butternut squash is done roasting, add it to the mixing bowl with the kale and toss to combine.
9. Sprinkle the pumpkin seeds and crumbled feta cheese over the top of the salad.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat: 20g
Carbohydrates: 24g
Protein: 6g
Fiber: 4g
Substitutions for ingredients:
- Acorn squash or kabocha squash can be used instead of butternut squash.
- Pecans or walnuts can be used instead of pumpkin seeds.
- Goat cheese or blue cheese can be used instead of feta cheese.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Swap out the kale for spinach or arugula.
- Add dried cranberries or raisins for a touch of sweetness.
Tips and tricks:
- To make the salad ahead of time, roast the butternut squash and prepare the kale separately. Combine the two just before serving.
- Massaging the kale with the dressing helps to break down the tough fibers and make it more tender.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The salad can be eaten cold or at room temperature. If you prefer it warm, reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Sprinkle additional pumpkin seeds or feta cheese over the top of the salad for added texture and flavor.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side of crusty bread or a bowl of soup.
Troubleshooting advice:
- If the butternut squash is not tender after 25-30 minutes, continue roasting until it is cooked through.
- If the dressing is too tart, add a bit more honey to balance the flavors.
Food safety advice:
Be sure to wash the kale thoroughly before using it in the salad.
Food history:
Butternut squash is native to North America and has been cultivated for thousands of years. Kale is a member of the cabbage family and has been grown for over 2,000 years.
Flavor profiles:
The sweetness of the roasted butternut squash pairs well with the earthy flavor of the kale. The dressing adds a tangy and slightly sweet flavor, while the feta cheese adds a salty note.
Serving suggestions:
Serve as a main dish for lunch or dinner, or as a side dish for a holiday meal.
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