Wilted Kale Salad With Warm Mustard Shallot Vinaigrette And Spicy Butternut Squash Recipes

WILTED KALE SALAD WITH WARM MUSTARD SHALLOT VINAIGRETTE AND SPICY BUTTERNUT SQUASH

Steps:

• Making the Butternut Squash Croutons. Fill a medium sized pot with water and bring to a boil over medium-high heat. Have a large bowl with ice cold water and ice cubes set up for an ice bath, nearby. Add the squash to the boiling water and allow to boil for 3-4 minutes, to soften slightly. Immediately place into the ice bath to stop the cooking and only allow to stay there for 1-2 minutes (you only want to stop them from cooking further, you don't want them waterlogged). Remove and place on a baking sheet lined with paper towels, blot with additional paper towels to get them super dry. Add the squash to a bowl and toss with arrowroot starch, garlic powder and sea salt.
• Heat 1-inch of oil of your choice over medium-high high in a small pan. Once the oil it hot, working in batches add the squash to the oil, tossing it gently as it cooks. Let it cook for 2-3 minutes, until the outside is crispy and the squash is tender, but not mushy. Add to a paper towel lined plate and continue frying the rest. Season with sea salt and a pinch or two of cayenne or ground chipotle. Set aside.
• Wilt the Kale. Add 2 tablespoons of oil of your choice to a large pot and add the garlic. Immediately toss in ¼ to ⅓ of the kale and stir until it starts to wilt. Continue with the remaining kale, as necessary. Cover and cook, stirring often, until tender, about 8 to 10 minutes.
• Make the Warm Mustard Shallot Vinaigrettte. In a skillet, heat the olive oil (or bacon grease) over a medium heat. Add the sliced shallots and stir often as they cook, 2 to 3 minutes. Add the honey, mustard and sea salt and cook until golden brown, another 3 to 5 minutes. Remove from the heat and stir in the vinegar.
• Add the kale and butternut squash croutons to a serving plate or bowl. Pour the warm dressing over the salad and toss well to coat. Serve warm.

AUTUMN BUTTERNUT AND KALE SALAD WITH MAPLE VINAIGRETTE

Steps:

• Heat oven to 450 degrees F. Toss squash, onion, maple syrup, oil, thyme and black pepper in a large bowl. Place evenly on large rimmed baking sheet lined with parchment paper; roast 30 minutes or until squash is tender and edges are starting to brown.
• Place kale in the same large bowl. Toss with hot, cooked squash and onions and set aside. Whisk vinaigrette ingredients together. Drizzle over salad and toss to combine. Sprinkle with cheese and pecans; serve immediately.