If I didn’t have to keep coming up with new recipes constantly, I would probably be making this warm kale salad and pickled beets every single day. Every bite seriously felt like the perfect storm of flavors. There’s just something about pickled beets and roasted butternut squash that awakens the senses. I only wish I could package a million of these and just ship it right to everyone’s door. It would feel like I’m spreading happiness. One can dream, right? Luckily, the next best thing is placing this recipe right at your fingertips.
Go ahead, make your dinner a little more exciting tonight.
Warm Kale Salad With Butternut Squash and Pickled Beets
Author: Ana Navarro
Recipe type: Salad
Serves: 6 servings
Ingredients
- 2 bunches of kale
- 1 butternut squash
- 2 onions (sliced)
- 1 pickled beet (chopped)
- 2 tablespoon coconut oil (or your preferred fat)
- About a handful of roasted cashews, chopped
- sea salt to taste
- For Aioli:
- 2 egg yolks
- 5 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon balsamic vinegar
- ½ teaspoon raw honey
- 1 garlic clove
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 425° F. Peel the butternut squash and scrape all the seeds out. Chop into small cubes and transfer to a glass baking dish. Drizzle coconut oil and sprinkle the sea salt all over. Put in the oven and cook for 40 minutes. Stir them around halfway through the cooking time.
- Add a tablespoon of oil to a large cast iron skillet or your preferred pan under medium heat. Add onions and let them cook until they begin to caramelize. Occasionally stirring them around.
- While onions are cooking, remove the stems from the kale leaves and break leaves into ~2x2 inch pieces. Add to the skillet with caramelized onions once the onions are nearly done caramelizing. Stir the kale and caramelized onions for about 5 minutes. Make sure not to overcook the kale. The kale should have softened a bit but not lost it's entire volume. Transfer the kale and caramelized onions to a salad bowl and set aside.
- In an immersion blender cup, add all the aioli ingredients except the extra virgin olive oil. Mix the ingredients with your immersion blender. Once everything is well blended, keep the immersion blender running and slowly pour in the extra virgin oil. Blend until smooth. Set aside.
- Remove butternut squash from oven and add to the salad bowl along with the chopped pickled beet, kale and caramelized onions. Drizzle your desired amount of aioli onto the salad and mix all the ingredients together.
- Serve on small plates and sprinkle with chopped cashews.
Notes
If you don't have an immersion blender, any kind of blender or food processor would work well for the aioli.
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