FALL HARVEST ROASTED VEGGIE N KALE SALAD
Recipe created by Teri Gentes, permission required to republish www.terigentes.com
Making the most of produce in season is the best way to eat and come the fall harvest squash like butternut and pepper abound. I love to use butternut squash in this salad and combine it with cruciferous veggie stars cabbage and kale. Cruciferous vegetables have fabulous anticancer benefits and pack a punch of folate, vitamins C, E, and K, and fiber. Not everyone loves kale and cabbage yet this salad always wins rave reviews and I attribute this to the love I put in my creations (smiling at you) as well as the touch of sweetness in the squash and white balsamic vinaigrette. Plus chopping these veggies in a food processor renders a nice texture that takes the flavors of the dressing more easily. Give it a try and let me know how you like it. I'd love to hear from you.
1 small butternut squash, chopped in ½” dice
1 small sweet onion, chopped in ½” dice
Olive oil, sea salt and pepper
1 cup cooked quinoa, sorghum or any other ancient grain you have
2 cups kale, finely slivered or chopped in the food processor
1 cup red cabbage, finely shredded or chopped in the food processor
½ cup pecans or pumpkin seeds, raw or toasted
Sea salt and fresh black pepper, to taste
½ cup pomegranate seeds/arils
Optional: ½ cup goat or sheep feta, crumbled or cashew cheese (that’s what I love.)
DIRECTIONS:
This combo is a super partner for this salad with its light sweetness. If you like foods a little spicy, add a few chili flakes.
INGREDIENTS:
¼ cup white balsamic vinegar
½ cup extra virgin olive oil
1 small clove garlic, crushed and minced
1 tbsp shallots, minced
1 tsp fresh ginger root, minced or shredded
Sea salt and fresh black pepper
Chili flakes (optional)
A splash of maple syrup if you'd like it a touch sweeter
DIRECTIONS:
Recipe created by Teri Gentes, permission required to republish www.terigentes.com
Making the most of produce in season is the best way to eat and come the fall harvest squash like butternut and pepper abound. I love to use butternut squash in this salad and combine it with cruciferous veggie stars cabbage and kale. Cruciferous vegetables have fabulous anticancer benefits and pack a punch of folate, vitamins C, E, and K, and fiber. Not everyone loves kale and cabbage yet this salad always wins rave reviews and I attribute this to the love I put in my creations (smiling at you) as well as the touch of sweetness in the squash and white balsamic vinaigrette. Plus chopping these veggies in a food processor renders a nice texture that takes the flavors of the dressing more easily. Give it a try and let me know how you like it. I'd love to hear from you.
- Main course or side salad
- Vegan, gluten, soy free with a nut free option
- Serves: 6 as a main course and 8-10 as a side salad
1 small butternut squash, chopped in ½” dice
1 small sweet onion, chopped in ½” dice
Olive oil, sea salt and pepper
1 cup cooked quinoa, sorghum or any other ancient grain you have
2 cups kale, finely slivered or chopped in the food processor
1 cup red cabbage, finely shredded or chopped in the food processor
½ cup pecans or pumpkin seeds, raw or toasted
Sea salt and fresh black pepper, to taste
½ cup pomegranate seeds/arils
Optional: ½ cup goat or sheep feta, crumbled or cashew cheese (that’s what I love.)
DIRECTIONS:
- Pre-heat oven to 400F and cover a baking sheet with parchment paper.
- Toss squash with a splash of olive oil and season with sea salt and pepper and lay out evenly on the baking pan. Roast 20 minutes, toss veggies to ensure even cooking and roast another 15-25 minutes until caramelized. Once done let cool to room temp.
- Combine the remaining ingredients in a large salad bowl, add in the roasted squash and generously drizzle with the vinaigrette tossing well.
- Taste and adjust seasonings as needed and serve right away or keep until needed. This is best at room temperature so take it out an hour before serving if desired.
This combo is a super partner for this salad with its light sweetness. If you like foods a little spicy, add a few chili flakes.
INGREDIENTS:
¼ cup white balsamic vinegar
½ cup extra virgin olive oil
1 small clove garlic, crushed and minced
1 tbsp shallots, minced
1 tsp fresh ginger root, minced or shredded
Sea salt and fresh black pepper
Chili flakes (optional)
A splash of maple syrup if you'd like it a touch sweeter
DIRECTIONS:
- Measure ingredients into a jar with a lid and shake well to emulsify. Taste and adjust seasonings as needed.
- Include any variety of roasted veggies: squash, bell peppers, Brussels sprouts, mushrooms, cauliflower, broccoli…
- This salad can be made with leftovers. The success of it is in the way you cut the cabbage and kale and that vinaigrette. Its so good!
- For more info on the benefits of cruciferous veggies click here.