Roasted Squash & Kale Salad: Greens and Seasonal Citrus
Have you noticed more citrus in the produce section lately? The arrival of citrus (especially grapefruit and oranges) for me symbolizes that spring is just around the corner. This past week in Lexington, KY we experienced a break in the cold weather and received a little taste of spring. But the cool air quickly returned and put me in the mood for a warm and hearty salad that would be filling yet have a refreshing kick to it. This was the occasion for my Roasted Butternut Squash and Kale salad. I discovered the original recipe in the Off Duty weekend section of The Wall Street Journal. (A Saturday just isn't a Saturday without a cup of coffee and the Off Duty section of the WSJ). It was a feature on winter greens that included various chefs and their creations. The recipe from Michael Paley of Proof restaurant in Louisville caught my eye. I made a few adjustments (eliminations mostly) to the original in hopes of making it a little easier to prepare at home.
The recipe is listed below but I want to highlight a few things:
1. The ingredient in my opinion that truly transforms the roasted butternut squash is the addition of the orange zest. Never discount the power of citrus zest. Its my secret weapon. I am not joking... I have been know to travel with my citrus zester/grater (I really like this one). I add lemon and lime zest to fish, chicken, fruit, veggies, and beverages. If you like salmon, try a quick topping of lemon zest, salt, pepper and a touch of oil before you place it in the oven or grill. It tastes better than any marinade in a bottle. Less expensive and healthier too!
2. If you are going to eat raw kale... give it a good "massage". In this recipe I recommend a good rub down with some lemon juice. This is an important step. Raw kale can be very bitter. Massaging this hearty green actually wilts it and makes it lighter on the taste buds. And when I say massage, its just as you picture it. Roll up your sleeves, wash your hands and get in there. I recommend massaging it and then letting it sit for a while to really allow the juices to break down the kale. But if you are pressed for time... a quick massage is better than no massage at all, right?!
3. My last tip- if you don't eat dairy, you can definitely eliminate the Parmigiano- Reggiano cheese. Personally, I don't consume much cow dairy but I do enjoy a good quality sheep or goat cheese from time to time. I grated some raw goat cheese atop this salad recently and it was wonderful.
I hope you enjoy this recipe. And I hope the taste of citrus from both the orange zest and lemon juice remind you that spring is just around the corner!
ROASTED SQUASH AND KALE SALAD
Ingredients:
1 medium squash (Delicata or Butternut)
Olive oil
1 Orange
1 bunch of Kale
1 Shallot, minced
¼ cup Parmigiano-Reggiano cheese (opt)
¼ cup toasted Pecans
1 Tablespoon chopped flat leaf Parsley
Juice of 1 Lemon
Salt and pepper to taste
Directions:
Preheat oven to 400 degrees. Peel a medium squash’s skin off. Cut the squash in half (lengthwise) and scoop out the seeds with a spoon. Then cut into pieces about 1 inch thick. Place the squash on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake for 25 minutes or until very tender.
Remove squash from oven and toss with half the parsley, zest of an orange and a small drizzle of olive oil. Let cool.
In a mixing bowl, massage the kale with the juice of one lemon. Let it sit for at least 5 minutes. Once the squash has cooled, add to the massaged kale along with the toasted pecans, shallot, remaining parsley and a good swirl of olive oil.
Enjoy!