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Warm Kale and Squash Salad




Difficulty:Easy
Prep Time:15 Minutes
Cook Time:30 Minutes
Serves:10

Nutritional Information

This kale salad has candied nuts, dried currants and a maple dijon dressing that creates the perfect balance of sweet and tart!

Ingredients

  • 2 1/2 pounds butternut squash, peeled, seeded, quartered, and cut into 1/2-inch slices
  • 1/2 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 8 ounces kale
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground nutmeg
  • Pinch ground cloves
  • Pinch cayenne pepper
  • 1 tablespoon light brown sugar
  • 8 ounces pecans
  • 1 small shallot, finely minced
  • 2 tablespoons maple syrup
  • 1 tablespoon whole grain mustard
  • 1 tablespoon sherry vinegar
  • 6 ounces dried currants

Directions

  • 1. Preheat the Egg to 400º using direct heat and a cast iron grate. Pick leaves off of kale stems into a large bowl. In a separate bowl, toss squash pieces with 2 tablespoons olive oil and season with salt and pepper. Grill the kale for 1-2 minutes, or just until it begins to wilt. Remove from the grill and set aside. Then grill the squash until char marks form. Remove from the grill, chop into 1/2 inch cubes and convert the Egg to indirect heat at 400º. Roast squash until fork tender.
  • 2. Roughly tear the kale leaves with your hands. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss until well combined. Transfer to a bowl with the squash.
  • 3. Combine cinnamon, paprika, nutmeg, cloves, cayenne pepper, and brown sugar in a large bowl. Add nuts and 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer to a grill safe baking sheet and bake on the Egg until toasted, about 5 minutes. Remove from the grill, allow to cool slightly, then add to bowl with squash and kale.
  • 4. In a medium bowl, whisk together shallot, maple syrup, mustard, and vinegar. Whisking constantly, drizzle in remaining 1/4 cup olive oil. Season to taste with salt and pepper.
  • 5. Add currants to bowl with squash, kale, and nuts. Toss with half of dressing, taste, and add more dressing as desired.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828