I know what you’re thinking. Again with the Tuscan kale…but I just can’t help myself, I adore this variety of kale! This side dish is colorful, healthy and very seasonal; all of which are characteristics that I try to plan my dinner menus around. Shredded Tuscan kale is tossed with pomegranate seeds, roasted slices of creamy acorn squash, fresh thyme and salty shredded Pecorino cheese. To flavor the salad I made a nice mustardy vinaigrette that carried through the tart flavor of pomegranates with the use of pomegranate molasses. Wonderful alongside a roasted chicken, seared duck breasts or even a warm bowl of soup.
(To view this recipe, click on the blue title of the blog post above*)
Tuscan Kale Salad with Acorn Squash, Pomegranate Seeds & Pecorino
Ingredients:
- 1 head of Tuscan kale, ends trimmed, leaves shredded
- 1 acorn squash, seeds removed, squash cut into slices
- fresh thyme
- olive oil
- salt and pepper
- Pomegranate seeds
- Pecorino cheese, for grating
- For the vinaigrette:
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 2 Tablespoons white wine vinegar
- 3 Tablespoons olive oil
- salt and pepper to taste
- 1/2 teaspoon pomegranate molasses
Directions:
- Toss the prepped kale and pomegranate seeds together in a large bowl. Set aside. Whisk all vinaigrette ingredients together until emulsified and smooth.
- Preheat the oven to 375 degrees. Spray a baking sheet with olive oil spray. Arrange the slices of squash on the pan; drizzle with olive oil, fresh thyme leaves and a touch of salt and pepper. Bake for 25-30 minutes or until the squash is very tender.
- Arrange the greens on a serving platter surrounded by the cooked squash. Grate cheese over the greens and drizzle on the vinaigrette.
Tagged: acorn squash, baked acorn squash, Dijon mustard, fall, Fall salad, fresh thyme, kale, kale salad, pecorino cheese, pomegranate molasses, pomegranate seeds, raw kale, squash, Tuscan kale, vinegar, white vinegar
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