@savoirpair One of the best salads you’ll ever eat. Full stop. #kalesalad #harvestsalad ♬ Summer Fashion - FASSounds
Harvest salad is a dish I crave when I want something hearty, healthful, and filling, yet tasty and light at the same time with tons of textures and flavors. It’s a beautiful dish (the colors!) and I love to serve it when we have company because it’s a recipe that can largely be made ahead and then assembled when guests arrive. I also have served it with or without chicken, or just served the chicken on the side for any vegetarians. You can even leave off the cheese for any vegan friends.
Kale Salad with Butternut Squash, Pomegranate, and Pumpkin Seeds (I call it
Harvest Salad, serves 8-10 as side, 4 as a main)
Adapted from epicurious.com
Ingredients:
1 large butternut squash (about 3 pounds), peeled and cut into ¾ inch cubes
½ cup, plus 4 tablespoons extra virgin olive oil, divided
Kosher salt
Fresh ground pepper
1 whole head garlic
½ cup raw pumpkin seeds (pepitas)
¼ cup fresh lemon juice (from 1 large lemon)
2 teaspoons pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon finely chopped shallot
1 ½ pounds Tusan (Lacinato) kale (about 2 large bunches), stemmed, leaves thinly sliced
1 cup finely grated parmesan cheese
1 cup pomegranate seeds
Optional:
2-3 roasted chicken breasts or thighs, chopped – I like to roast bone-in, skin on breasts for about 40 minutes in the oven. I just drizzle with a little olive oil, salt and pepper them and then take the meat off the bones and skin and chop them in cubes.
Toasted sliced almonds
Apple, sliced and chopped – I love the Sugar Bee variety
Arugula can be subbed for some of the Kale as well
Directions:
Heat oven to 425 degrees F. On a rimmed baking sheet lined with parchment paper, toss together squash, 2 tsp olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Place whole head of garlic on a small sheet of aluminum foil, drizzle with 1 teaspoon oil, wrap securely 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 the over and set aside to cool.
Heat 1 teaspoon oil in small skillet over medium high heat. Add pepitas (and almonds, if using) and cook, stirring, until about half are golden brown, 2-3 minutes. Transfer to a paper towel-lined plate and season with ¼ teaspoon salt. Set aside.
Make the dressing: Cut the top off the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 teaspoon salt, and ¼ teaspoon pepper. Add in oil in a slow steady stream, whisking all the while.
In a large mixing bowl, combine the kale with ¾ of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed, reserving any extra for another time.
Add roasted squash, Parmesan cheese, and pomegranate seeds to bowl, toss together to combine, and season with salt and pepper to taste. Add pumpkin seeds and any additional items (see list above.)
Do Ahead: Dressing can be prepared 3 days ahead; cover and chill, Squash and garlic can be roasted, and kale can be sliced a day ahead; place separately in airtight containers and chill. Salad can be tossed 30 minutes ahead, keep at room temperature. I love to buy the POM brand pomegranate arils.