Kale, Roasted Butternut & Fresh Raspberry Salad
May 8, 2017
My first experience with Kale like most people was quite intimidating. I decided to put a few recipes together and add in some of my favourite salad ingredients to tame the great GREEN beast. Avo for that sweet creaminess, Che Gourmet Kimchi Salt obviously for that delicious pro-biotic punch, roasted butternut because its my second favourite vegetable in the universe and beautiful fresh raspberries that we picked at The Field Berry Farm near Walkerville.
1Heat oven to 180 Degrees Celcius. On a baking sheet, toss together butternut, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic wrap on baking sheet with butternut. Roast, stirring butternut occasionally after the first 15 minutes, until it is golden and tender and garlic is tender, 35–40 minutes. Remove from oven and set aside to cool.
2Whisk together Balsamic Vinegar, honey, mustard and 4 tablespoons of olive oil and set this dressing aside.
3Meanwhile, heat 1 tsp. oil in a small pan over medium-high heat. Add pumpkin seeds 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.
4In a large pan heat up 1 T of oil, add red onions and saute until soft, add garlic and kale leaves and stir fry quickly and lightly in the pan. The kale will turn bright green and then you will know it is ready.
5Add roasted butternut, fresh raspberries, pumpkin seeds and toss to combine with dressing, and season with Che Gourmet Kimchi Salt and pepper to taste.
1 large Butternut squash, peeled cut into cubes
1/2 cup, plus 4 teaspoons extra-virgin olive oil
1 Red Onion
1 T Garlic
1/2 cup Raw pumpkin seeds
1/4 cup Balsamic Vinegar
2 teaspoons Honey
2 tablespoons Dijon mustard
1 1/2 bunches Kale, stemmed, leaves thinly sliced
1 cup Fresh Raspberries
1 T Che Gourmet Kimchi Salt
Freshly ground black pepper