Daily Recipe: Roasted Butternut Squash and Kale Salad

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We can’t get over how wonderful squash season is. With the choices ranging from acorn to patty pan, the recipe options are endless.

A favorite among many is the butternut squash. This odd-shaped beauty is rich in flavor, and the bright orange adds color to any Fall themed dish you create.

Technically a fruit, because of its seeds, butternut squash is full of antioxidants and nutrients. It’s low in fat and has large amounts of dietary fiber, which makes it a heart-healthy choice.

When choosing your squash, look for an unblemished squash that feels heavy and doesn’t appear shiny. A shiny squash indicates that the fruit was picked too early, and it won’t be as sweet as a fully mature fruit.

We’re a fan of roasting the squash, as it brings out the flavor of the fruit and is easy to do. With the abundance of local kale, we were inspired to make a kale salad. Thanks to My New Roots for the inspiration.

Happy eating!

Roasted Butternut Squash and Kale Salad

Serves 4

Adapted from My New Roots

  • 1 butternut squash ($2.50 a lbs)
  • 1 bunch of kale ($3.00 a bunch)
  • 1 tbsp melted coconut oil ($.34 for 1 tbsp)
  • 3 tbsp poppy seeds ($.84 for 3 tbsp)
  • 1 tbsp garlic powder ($.47 for 1 tbsp)
  • sprinkle of sea salt
  • 1 lemon ($.50 for one lemon)
  • 1/4 cup dried cranberries ($.88 for 1/4 cup)
  • 2 tbsp olive oil ($.40 for 2 tbsp)
  • 1 tsp apple cider vinegar ($.05 for 1 tsp)
  • 1 tsp maple syrup ($.11 for 1 tsp)
  • 1/4 tsp mustard powder
  • pinch of sea salt

Approximate total for in.gredients: $9.09

Approximate per person for a family of four: $2.27

Preheat oven to 400 degrees F. Remove the skin of the squash and cut into bite-sized chunks. Toss the squash with melted coconut oil, garlic powder, sea salt and poppy seeds. Roast for 30-40 minutes.

While the squash is roasting, wash, de-stem and shred the kale. Toss in a bowl with juice from half a lemon and sprinkle with sea salt. Massage to tenderize the kale, allowing it to wilt slightly.

Mix up the dressing by combining olive oil, vinegar, maple syrup, mustard powder and a pinch of sea salt.

After removing the squash from the oven, allow it to cool for 10-15 minutes before tossing in with the kale and the dried cranberries.

Enjoy and dream of crisp fall days.

Written by cscdavis

November 1, 2012 at 5:00 pm

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