Yes there are a lot of steps to this salad. Yes it's worth it. Plus, you can make the rosemary roasted walnuts in advance so that all you're really cooking is the butternut in the oven and kale, leaks and garlic in a sauté pan.
Draft one of this recipe featured roasted beats and had no pomegranate seeds. While it was delicious, there was tart factor that was definitely missing. Plus, the beats turned everything pink.
I thought of pomegranate seeds because they have the same sexy color as beets but don't bleed said color all over everything. They also provide that tart flavor the salad was missing.
I'd never bought or harvested seeds from a pomegranate before and definitely needed to google some more efficient ways of getting the seeds out. Here's what I'll do in the future:
https://www.youtube.com/watch?v=-qfQ3_N7S6Y
This salad has got it all: sweet, tart, salty, crunchy, creamy, and of course healthy doses of fiber and protein. I could happily eat this everyday.
This recipe is vegetarian and grain free.
Serves 2
Ingredients:
1 oz. walnuts, pieces
2 tsp olive oil
Pinch salt
Pinch pepper
1/2 tbsp fresh rosemary, minced
2 cups butternut squash, cubed
3 cups kale, roughly chopped
1/4 cup leeks, chopped
1 clove garlic, minced
1/4 cup pomegranate seeds
1 and 1/2 oz. goat cheese, crumbled
Method:
Preheat oven to 350. Toss walnuts in a splash of olive oil, rosemary, salt and pepper. Spread out on a shallow rimmed baking sheet and roast for 15 minutes, tossing half way through. Set aside.
Turn the oven up to 375. Spread out butternut squash cubes on a lightly greased baking sheet. Be sure not to crowd them- if they are too close together they will get mushy. Sprinkle with salt and pepper. Bake for 20 minutes in a 375 degree oven, flipping once during that time. Turn on your oven's broiler on high after the 20 minutes of baking time and broil for 3 minutes or until the squash begins to brown a bit.
Meanwhile sauté kale, leaks and garlic in a pan over medium heat for about 5 minutes or until kale is wilted and garlic is aromatic.
Serve butternut cubes over a bed of the kale and leak sauté. Finish with a sprinkle of the walnuts, pomegranate seeds and goat cheese crumbles.
Love goat cheese as much as I do? Check out these recipes:
Vegetable Frittata with Goat Cheese Wine Sauce
Sesame Encrusted Mahi Mahi with Creamy Wasabi Sauce
Draft one of this recipe featured roasted beats and had no pomegranate seeds. While it was delicious, there was tart factor that was definitely missing. Plus, the beats turned everything pink.
I thought of pomegranate seeds because they have the same sexy color as beets but don't bleed said color all over everything. They also provide that tart flavor the salad was missing.
I'd never bought or harvested seeds from a pomegranate before and definitely needed to google some more efficient ways of getting the seeds out. Here's what I'll do in the future:
https://www.youtube.com/watch?v=-qfQ3_N7S6Y
This salad has got it all: sweet, tart, salty, crunchy, creamy, and of course healthy doses of fiber and protein. I could happily eat this everyday.
This recipe is vegetarian and grain free.
Serves 2
Ingredients:
1 oz. walnuts, pieces
2 tsp olive oil
Pinch salt
Pinch pepper
1/2 tbsp fresh rosemary, minced
2 cups butternut squash, cubed
3 cups kale, roughly chopped
1/4 cup leeks, chopped
1 clove garlic, minced
1/4 cup pomegranate seeds
1 and 1/2 oz. goat cheese, crumbled
Method:
Preheat oven to 350. Toss walnuts in a splash of olive oil, rosemary, salt and pepper. Spread out on a shallow rimmed baking sheet and roast for 15 minutes, tossing half way through. Set aside.
Turn the oven up to 375. Spread out butternut squash cubes on a lightly greased baking sheet. Be sure not to crowd them- if they are too close together they will get mushy. Sprinkle with salt and pepper. Bake for 20 minutes in a 375 degree oven, flipping once during that time. Turn on your oven's broiler on high after the 20 minutes of baking time and broil for 3 minutes or until the squash begins to brown a bit.
Meanwhile sauté kale, leaks and garlic in a pan over medium heat for about 5 minutes or until kale is wilted and garlic is aromatic.
Serve butternut cubes over a bed of the kale and leak sauté. Finish with a sprinkle of the walnuts, pomegranate seeds and goat cheese crumbles.
Love goat cheese as much as I do? Check out these recipes:
Vegetable Frittata with Goat Cheese Wine Sauce
Sesame Encrusted Mahi Mahi with Creamy Wasabi Sauce