We’re smack-dab in the middle of Resolution-ary, that magical time when most of us repent for the excesses of the holiday season by adopting the latest Draconian diet and flocking to the gym like its a Beyonce concert. I am no exception, since I’ve given up sweets for January* and have a resolutions list that ends at #33. (To floss every day, if you’re interested.) The whole “new year, new you” idea appeals to me greatly, since I’ve usually devolved into a gluttonous mess by the end of December, and need a bit of asceticism to get me back on track.
And what better way to re-embrace healthy living than with kale? The trendiest vegetable of 2013 (and 2012, and I was eating it back in 2011 — does that mean I’m ahead of the curve?) is still going strong this year, especially when partnered with a snappy Dijon-balsamic dressing, roasted butternut squash and caramelized onions.
I made this massaged kale salad on January 2, because of course (see: Resolution-ary). But a combination of Hercules and a polar vortex turned me into Joey Tribbiani (could I be wearing anymore clothes right now?) and all I could think about was stew. So I’ve only actually eaten this salad once. But it was very good — tangy and crunchy, with the bitter kale and salty cheese serving as a nice foil for the sweetness of the squash and onions. And since I have leftover squash and onions, plus an entire box of kale, I will definitely be making this again and again, well into spring. (If I even make it there. I may wake up like this tomorrow.)
*After gorging on sweet after sweet after sweet in December, I need a break. I’m hoping that by saying this “out loud,” I’ll feel more accountable. So far, I’ve already overcome the challenge of baking blondies for a party and not even touching a crumb. I can totally hold out for 23 more days, right?
Massaged Kale Salad with Roasted Butternut Squash
Adapted from Bon Appetit
Makes 4 servings
– 1 20-ounce package butternut squash pieces, cut into even 1/2-inch cubes
– 1/2 red onion, sliced thinly
– Kosher salt and freshly ground black pepper
– 1 teaspoon cayenne pepper
– 4 tablespoons extra-virgin olive oil, divided
– 3 tablespoons balsamic vinegar
– 1 tablespoon Dijon mustard
– juice of 1/2 of a lemon
– 5 cups kale, washed, dried and torn into small pieces
– 1/4 cup pine nuts, toasted*
– grated Parmesan or Cheddar (optional)
*To toast the pine nuts, heat them in a dry skillet for 7-10 minutes, until they have started to brown slightly — watch them like a hawk since they can burn quickly.
1) Preheat the oven to 425F. Line a baking sheet with tin foil.
2) On your baking sheet, toss the butternut squash and onions with salt, pepper, cayenne and 2 tablespoons of the oil. Spread out the vegetables in a single layer, then roast for 20 minutes, until the squash is fork-tender and beginning to brown.
3) In the bottom of a large salad bowl, whisk the remaining 2 tablespoons of oil with the vinegar, Dijon and lemon juice. Season with salt and pepper to taste. Toss the kale with the dressing and massage it lightly, to break down the leaves a bit. Add the roasted butternut squash and onions, then top with the pine nuts and cheese, if using.
Leave a Reply