Fabulous Kale Salad with Garlicky Dressing

JuJu and Morgan Maloney serve up some greens
This past Saturday, I made what's become my signature dish, Kale Salad with Garlicky Dressing.  To promote the produce that was available at the Columbia Heights Farmers' Market, I did a cooking demo and I added roasted butternut squash for a sweet twist.  This is wonderful, quick to make salad, that can be served as a side dish, or as the main course with the addition of beans, cheese and toasted nuts.  Everyone who has tried it, loves it.  It was freezing cold, but the smiles of the markets' customers warmed me up.  Now, if only I had a dollar for every time someone said, "Oh, this tastes so good"....

Kale and Roasted Butternut Squash Salad with Garlicky Dressing

1 medium butternut squash, peeled and cut into dice
1 Tablespoon dried oregano
1 teaspoon salt
1/4 ground cinnamon
1/4 olive oil

3 cloves garlic, peeled
Juice of two lemons
 1/4 cup soy sauce
3 inches fresh ginger, peeled
1/2 teaspoon black pepper
1 cup olive oil
1 bunch fresh kale, washed, leaves removed from stems, and cut into small pieces

1 grated carrot
1 cup grated or shredded red cabbage
1/2 cup dried cranberries (craisins)
1 cup cooked garbanzo or red beans

Preheat the oven to 350 degrees.  Mix the oregano, salt, cinnamon, and olive oil together and spread it over the squash.  On an oiled cookie sheet, spread the squash and cover tightly with foil. Bake until tender, 30 minutes.  Uncover and bake for 15 minutes more, until squash is brown. 

Put all dressing ingredients, except oil, into blender and puree.  Slowly add oil with blender running on low.  Pour dressing over kale (and other optional ingredients if using) and mix thoroughly, adding optional ingredients if desired.  Let sit for 10 minutes.  Serve topped with several pieces of roasted squash on top.

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