![]() In a large skillet over medium-low heat, melt the butter and stir in the Za’taar seasoning. ![]() Add half of the dressing to the kale, toss until the leaves are well-coated.ģ. Whisk together the dressing ingredients until all the ingredients are fully incorporated. Meanwhile, massage the kale in 1 tablespoon olive oil for about 2 minutes. (If using pepitas, add to the roaster for just the last 5 minutes.) Remove from the oven.Ģ. Spread the mixture evenly on a roasting dish and roast for 40-45 minutes, turning the squash and seeds every 10 minutes until the squash is golden and tender. In a large bowl, toss the squash pieces with the raw pumpkin seeds, olive oil, cayenne, salt and pepper. Wrangle the butternut squash by peeling, seeding and slicing it into 1” wedges. Paired with tart goat cheese, juicy raisins, and homemade croutons, this autumn version of a panzanella salad is dinner done well.ġ/2 cup raw pumpkin seeds or 1/2 cup pepitasġ. We slowly roast the squash until its edges crisp and caramelize, while the center remains soft and sweet. Serve immediately.īutternut squash is a fall favorite, and for good reason! This sweet, nutty vegetable is the perfect way to honor the changing of seasons. Drizzle the salad with the remaining dressing and top with the sweet and spicy pecans. Arrange the pomegranate arils, apples, Gorgonzola cheese, and dried apricots on top of the salad. Drizzle half of the the dressing on the kale and use tongs to toss. Pour in the olive oil and shallot into the dressing and stir.ĥ. Whisk together the remaining dressing ingredients. Add the sliced shallots and cook for 2-3 minutes until softened. Make the dressing by heating the olive oil in a medium skillet over medium-high heat. Sprinkle with the salt and olive oil and massage with your hands for 2-3 minutes until the kale pieces start to become tender.ģ. Meanwhile, add the kale to a large salad bowl. (Store any leftover pecans in a dry, airtight container for up to 2 weeks.)Ģ. Spread the mixture on a parchment-lined baking sheet and bake for 30 minutes, stirring occasionally, until the nuts are browned. Combine the butter, cayenne, cinnamon, brown sugar, and salt in a medium bowl. And the best part is that it holds up well for several days so you can easily prep it in advance.2 bunches Lacinato kale leaves, torn into piecesģ/4 cup pomegranate arils (or 1 pomegranate)ġ Honeycrisp apple, cored and thinly slicedġ Granny Smith apple, cored and thinly slicedġ. Once that’s done the salad comes together in a jiffy. Prepping the kale is the majority of the work. Top with fruit, vegetables, smoked almonds and feta.This helps break down the kale to make it easier to eat and also masks any bitterness. Pour on top of the kale then use your hands to massage it into the leaves. Whisk together the Lemon Basil Tahini Dressing.Lemon Basil Tahini Dressing- Massaged into the kale, this dressing helps mask the bitterness of the greens while providing a softer texture that’s packed full of lemon and basil flavor.I use Violife dairy-free feta but you can also make your own using crumbled tofu. Crumbled Feta- Completely optional but I love the creamy texture and salty flavor that feta adds.You can either buy them ready to go or make them yourself using raw almonds, high heat oil and smoked paprika. Smoked Almonds- For texture and flavor, smoky almonds are a must. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |