Thursday, January 3, 2013

Roasted Butternut Squash and Kale Salad

Delicious, filling, and colorful are not the only perks to this incredible salad!  Being both warm and satisfying it is perfect for the cold that January has dropped all over my yard.  With resolutions to lose weight, eat healthier, and eat fresher in 2013, this salad is just what I needed!!  Outside the ground might be frozen but that doesn't mean that I need to sacrifice fresh in order to have a perfect winter meal!!  The creamy butternut squash is delicious on it's own (my dogs thought so too!!) but with the crispness of raw kale and the tang of an Asian inspired dressing, I was in salad heaven!

Stocking up on Asian staples for my pantry and being enticed by the beautiful and colorful winter squash at the store, this salad was a no-brainer :).

1 small butternut squash (1 pound)
1 bunch dino kale
1 cup carrot, grated on the large holes of grater
1/2 cup each turnip, parsnip, and broccoli, grated on the large holes of grater
1/3 cup red onion, thinly sliced

1 1/2 teaspoon sesame oil
2 teaspoons granulated vegan sugar
2 tablespoons rice vinegar
1/4 teaspoon ground ginger
1 teaspoon soy sauce
1/3 cup grapeseed oil (or canola oil)
Squeeze of lemon juice, to taste
Zest and juice of one orange
Pinch of cayenne
Salt and pepper to taste

Preheat oven to 375℉
1. Prepare the squash by first peeling, then dicing the squash into 1/4 inch cubes.  Take an oven safe, glass dish and place cubed squash inside.  Lightly coat with olive oil, salt, and pepper.  Place in oven and bake for about 15 minutes or until tender.  Set out to cool before adding to salad.
2. Prepare the kale for the salad by removing the stems and chopping the leaves.
3. To a large bowl, add the chopped kale and the grated carrot, turnip, parsnip, broccoli, and sliced red onion.
4. In a small bowl, prepare the dressing by whisking together the sesame oil, sugar, vinegar, ginger, soy sauce, grapeseed oil, lemon juice, orange zest, and orange juice.  Add cayenne, salt, and pepper to taste.
5.  To salad, add cooled squash and drizzle dressing over salad.  Toss to combine.  Add raw unhulled sesame seeds to garnish.  This salad is best after having been refrigerated for at least one hour and can be made one day in advance.