KALE SALAD WITH BUTTERNUT SQUASH, POMEGRANATE, AND PUMPKIN SEEDS
Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds
Provided by Susan Spungen
Categories Salad Butternut Squash Seed Healthy Low Cal Kale Parmesan Kid-Friendly Low Cholesterol Small Plates
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35-40 minutes. Remove garlic and squash from oven and set aside to cool.
- Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2-3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.
- Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.
- In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
- Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.
- Do ahead
- Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted, and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
KALE, AVOCADO, AND BLACK BEAN SALAD
Our family loves this when we are in the mood for something healthy and satisfying. Even my meat-loving husband loved it! My vegetarian daughter thought this was awesome too. Next time I might try adding cranberries, or substituting pepitas for the pecans.
Provided by KW
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 28m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk olive oil, lime juice, jalapeno pepper, honey, cumin, coriander, and sea salt together in a bowl until dressing is smooth.
- Place kale in a bowl and sprinkle sea salt over kale. Massage salt into the kale until leaves are darker in color and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado, and feta cheese.
- Place pecans into a skillet and sprinkle sugar and 1/8 teaspoon salt over pecans; cook and stir over medium-low heat until fragrant and sugar is dissolved, 3 to 5 minutes. Cool pecans and chop.
- Distribute salad among serving bowls and top with toasted pecans and cilantro.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 23.8 g, Cholesterol 16.7 mg, Fat 21.8 g, Fiber 8.4 g, Protein 10.2 g, SaturatedFat 4.9 g, Sodium 751.7 mg, Sugar 4 g
KALE, BLACK BEAN AND PUMPKIN SEED SALAD
Steps:
- 1 Cover beans with water in large pot and bring to boil. 2. Cut slits in onion and insert bay leaf and clove, add to pot. 3. Turn heat down and let beans bubble gently, cover, stir occasionally. 4. When beans begin to soften (30-40 minutes or longer, depending on length of soak), add salt, pepper and chopped kale (and water if necessary). Cook 20-30 minutes until beans and kale are tender. Add garlic and stir. 5. Remove the onion. With laddle, remove excess water (or strain but make sure to retain some of the cooking liquid, and add back to beans & kale). 6. Let cool. Taste and adjust seasoning. 7. Add pumpkin seeds and pumpkin seed oil. Mix and serve. (When making ahead, refridgerate after step 6).
TUSCAN KALE SALAD
Kale salad may someday go the way of other clichéd salads of yore - the bean salad, the chef's salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
- If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
- Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
- Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 156 milligrams, Sugar 2 grams, TransFat 0 grams
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