Wednesday, December 4, 2013

Butternut Squash Salad with Kale, Cranberries, Walnuts and Cayenne

This is one of  my favorite winter salads. Butternut squash paired with kale, cranberries and walnuts.  A touch of sweetness from maple syrup. A smidge of heat from cayenne pepper (add more if you want it spicy). The perfect salad for winter. Add some grilled chicken, tofu or blue cheese to make it a main course. Delicious!

Butternut Squash Salad with Kale, Cranberries, Walnuts and Cayenne
(serves 6)

Vinaigrette
1/8 cup rice vinegar
1/4 cup extra virgin olive oil

2 tbsp pure maple syrup
pinch sea salt
pinch black pepper

1/2 tsp dried cayenne pepper

Salad

1 medium butternut squash, peeled, quartered lengthwise, seeded and cut into 1 inch cubes
1 bunch kale, stems removed (reserve stems for another use...like your green smoothies.) and chopped into bite sized pieces
4 green onions chopped
1/2 cup dried cranberries
3/4 cup toasted walnuts, chopped
pinch sea salt
pinch black pepper

Make vinaigrette:  combine all ingredients in small bowl and whisk until combined.  Set aside.


Make salad:  Cook squash in large pot of boiling salted water until tender, about 6-8 minutes. Remove from water, drain and allow to cool.


Combine all ingredients in large bowl.  Pour vinaigrette over salad and toss to combine.  ensure salad is well mixed. Cover with saran wrap and refrigerate for a minimum of 4 hours. Taste and adjust seasonings if desired.  May be made up to 12 hours in advance.

Other winter squash recipes you may enjoy:




It is "winter squash" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite winter squash recipe? Share in the comments section and/or link to your blog if you have one.  

Feed Me Phoebe: Baked Acorn Squash with Maple-Siracha Glaze
Jeanette's Healthy Living: Thai Red Curry Chicken with Winter Squash
The Lemon Bowl: Stovetop Mac and Cheese with Winter Squash
Big Girls, Small Kitchen: Provencal Chicken Stew with Butternut Squash & Chickpeas
Weelicious: Cinnamon Roast Butternut Squash
Elephants and the Coconut Trees: Creamy Squash Rigatoni
Blue Apron Blog: Acorn Squash Tempura Tacos
Taste With The Eyes: A Hearty Tomato Soup with Sausage and Spaghetti Squash
Devour: Winter Squash Macaroni and Cheese
Dishin & Dishes: Roasted Acorn Squash Crescents with Sage Pecan Pesto
Napa Farmhouse 1885: Roasted Pumpkin & Apple Slices with Maple Syrup
Red or Green: Butternut Squash Salad with Kale, Cranberries and Cayenne
Virtually Homemade: Spaghetti Squash Lasagna with Basil Walnut Pesto
Domesticate Me: Chipotle Pork Tenderloin and Butternut Squash Tacos
Daily*Dishin: Kahlua Baked Acorn Squash
FN Dish: Comforting Winter Squash Sides

best,
Diane
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1 comment:

  1. The sausage in this recipe compliments the natural sweetness of the squash, but the salt and herbs keep the dish savory, too. We used this sauce over gnocchi, but it would also be good over macaroni.Online Plant Nursery

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