Hi there– It’s been nothing but gray skies and rain around here the last couple days– but in dry, dry Southern California, we’re thrilled to see all that wet stuff coming out of the sky! And to combat all that gray gloom, here’s a bright spritely salad. Love all the colors and textures and tastes– the roasted squash, sweet berries, salty feta, crunchy seeds. It really is a mouthful.
SQUASH & KALE SALAD
3 or 4 kale leaves, chopped fine
10 oz. (about 2 cups) butternut squash, peeled & cut in small cubes
3 tab. olive oil
1/4 cup dried cranberries, minced
1/4 cup herbed feta, crumbled
1/4 cup pumpkin seeds
1/4 cup olive oil
2 tab. cider vinegar
1 tsp. seedy mustard
1 tsp. apricot jam
salt & freshly ground pepper to taste
In a bowl mix the squash with the 3 tab. olive oil, a few shakes of garlic salt and a pinch of dried basil. When the squash is well coated, spoon it on to a baking sheet and scape all the extra olive oil from the bowl over the squash. Bake it at 425 degrees for 15 to 20 minutes until the squash begins to brown around the edges. Let is cool.
Then layer the chopped kale, roasted squash, cranberries, feta and pumpkin seeds onto a pretty plate.
In a container with a tight lid, shake together the 1/4 cup olive oil, vinegar, mustard, jam and salt & pepper– until it is thoroughly blended.
Pour the dressing over the salad and serve it up– Makes two or three big servings.