sunchoke

7

Winter Kale Salad with Warm Roasted Sunchokes and Butternut Squash

  • 5 oz baby kale
  • 7 medium sized sunchokes, makes about 1 cup once sliced
  • butternut squash, 1 cup cubed
  • 3 garlic cloves
  • 1 sprig of fresh rosemary
  • parmesan for garnish
  • extra virgin olive oil
  • salt and pepper 

Dressing:

  • 3 tablespoons o fresh lemon juice
  • ¼ cup of extra virgin olive oil
  • 2 tablespoons of red wine vinegar
  • 1 crushed garlic clove
  • ½ teaspoon of salt
  • ½ teaspoon of freshly crushed black pepper

I know it’s been a while since I’ve posted a recipe, but now that the holidays are over, and work is chilling out a bit/a lot, I have all the time to continue sharing my recipes with you fine folks. I thought I’d start the new year off with a salad…because lets face it, we all want to start eating healthier and working out once the new years begins. It may not be a resolution that lasts the whole year, but it’s nice to try it out any way.  I know I’m going to get to the gym one of these days…maybe.

What I think is important to eating healthy is that what you’re eating doesn’t have to be boring and bland. You can make a salad hearty, healthy, and packed with flavor. With this salad, you’ve got kale, which is a great source of iron, vitamins A and C, fiber, among several other benefits. For some unique flavor you’ve got roasted butternut squash and sunchokes. Basically, this salad is great and easy to make, it even impressed my salad hating boyfriend. Here’s a start to a healthy (with the occasional cream based recipe) happy, successful year. 

preheat oven to 400 degrees.

Scrub, clean, and dry the sunchokes. Cut each one in half length wise, and then slice about ½ inch thick slices. Set aside.

Cut the butternut squash into about ½ inch thick cubes. Lay the butternut squash and sunchokes out on a baking sheet. Throw in the rosemary sprig and 3 garlic cloves. Toss everything together with ¼ teaspoon of salt, ¼  teaspoon of pepper, and a drizzle of  about 1 tablespoon of extra virgin olive oil. Pop in the oven and roast for about 20-25 minutes, or until tender and golden. 

While the sunchokes and butternut squash are roasting, rinse and dry the baby kale. Set aside in a large salad bowl. 

Whisk together all the ingredients for the dressing in a small bowl, taste and adjust seasoning or add more lemon if necessary. 

Once the sunchokes and butternut squash are done, discard the rosemary and garlic cloves (save garlic cloves to spread on some bread, or eat them alone…immediately…like I did) add them to the salad bowl with the kale while they’re still warm. Toss the salad with half of the dressing. If you think you need more dressing, add more. If not, set the remaining dressing in the fridge to use another time.

Taste and adjust seasoning if necessary. Serve while the veggies are still warm, and garnish each serving with some parmesan cheese. Enjoy!