Oh boy. Get ready. I’m in gush mode over here.
Can you even? It’s just…
It’s the most…
It will leave you…
Well, basically, unable to finish a sentence. In awe. Wanting more. And more.
The textures. The warmth. The lightness. The chew. The crunch. The sweetness. I’ve fallen. And I got back up…for you. Because you need to know about this. Immediately.
Sweet and savory roasted beets and butternut squash. Warm, slightly wilted kale with a light coating of olive oil and balsamic vinegar. Bleu cheese that adds the perfect richness. And pine nuts..because whats a salad without a little crunch?
Warm Kale Autumn Salad. On my table for this thanksgiving…and possibly every week until then. THEBOMB.COM
Warm Kale Autumn Salad
note: buying pre-packaged pre-cut butternut squash can be a huge time saver here and is available at every market Ive been to in the produce section-just cut it into smaller pieces, if needed.
2 Cups Peeled, Diced Beets (in about 1/2 inch pieces)
2 Cups Peeled, Seeded, Diced Butternut Squash (in about 1/2 inch pieces)
4 Tablespoons Olive Oil, divided
2 Tablespoons Pure Maple Syrup
1/2 Teaspoon Kosher Salt
1/8 Teaspoon Black Pepper
2 Tablespoons Balsamic Vinegar
10-12 Cups Chopped Kale
1/4 Cup Pine Nuts, preferably toasted but not essential
1/4 Cup Crumbled Bleu Cheese
Preheat oven to 425 and line a baking sheet with foil. Place beets and butternut squash on baking sheet, drizzle with 2 tablespoons olive oil, maple syrup and sprinkle with salt and pepper. Toss well to coat and roast in the oven for 30-40 minutes or until soft with slightly browned edges.
Heat a large skillet over medium high heat. Add remaining 2 tablespoons olive oil and balsamic vinegar. Place kale in the pan and toss well. Cook kale, stirring often, until it just begins to turn bright green and soften just slightly.
Place kale in a bowl. Add beets, squash and pine nuts and toss. Top with bleu cheese, season to taste with salt and pepper and serve. Serves 4 as a side.