I spent last week in the great city of Omaha for a new project at work. There is something amazing about being able to get out of the office and work with my hands, learn new things, meet new people, and wear my favorite boots…steal-toed boots. Ya, that’s right. Grrrrr!
My biggest problem of being on the road is trying to eat well. Seriously, you put big plates of food, and booze, and fries in front of my face and I will inhale them! You’d think that I was a ranch hand or a growing teen boy from Nebraska. I tried to order grilled salmon and salads whenever I could, but…. oh fries…and ketchup…and breweries!
Needless to say, my body and belly are thankful to be home, eating more wholesome foods and detoxing. To help with the wholesomeness, I roasted a butternut squash and beets with a miso-harissa dressing. Toss the roasted veggies with some fresh kale and extra dressing, and that, my friends, is a bowl-full of healing greens!
Miso Harissa Roasted Butternut Squash and Beets with Kale (adapted from 101 Cookbooks)
- 1 medium-sized butternut squash, peeled and cut into 1/2-inch cubes
- 3 medium-sized beets, scrubbed, stems removed, and cut into 1/2-inch cubes
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons white miso paste
- 1 Tablespoon harissa paste
- 3 Tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon honey
- 1 bunch of kale, washed and destemmed
- Preheat oven to 400 F. Grease a shallow roasting pan and set aside.
- Whisk together olive oil, miso paste, harissa paste, lemon juice, cumin, and honey in a small bowl. In a larger bowl, combine the cubed butternut squash and the cubed beets with 1/3 cup of the miso-harissa mixture. Once the cubed vegetables are well coated, spread evenly on the roasting pan in a single layer. Roast the vegetables for 30 to 40 minutes at 400 F, stirring halfway through. Remove the roasted vegetables from the oven.
- Chop the washed and destemmed kale into 1-inch pieces. Place the kale into a large bowl and stir the remaining miso-harissa mixture into the kale until it is well coated. Add the warm roasted vegetables to the kale.
I’m drowning. Drowning in recipes and ideas and drooling over too many food photos. I can’t decide what to make for Thanksgiving. I want to make tooooo much.
How about sweet potatoes…..or sweet potato casserole, or sweet potato and chard gratin, or sweet potatoes with bourbon glaze. No…I’ll make a gluten free apple pie, or an apple crisp….or baked apples….or Ack…wait… look at these chocolate-caramel tartlettes.
OK…something green….. like green beans, green beans with miso and almonds, or roasted brussel sprouts, or….. *SNAP* And then my brain just…shuts….down. Stops.
And then I end up thinking…well, hell…I guess I’ll just make a salad.
But this just isn’t any salad, people. It’s a celebration. A Kale Party! Ya…I know no one thinks of a party when you say “YAY KALE”. Except me. And well, maybe my friend Kathryn.
This kale party in a bowl salad is adapted from The Smitten Kitchen Cookbook. Another winning recipe from this amazing compilation from Deb. She uses cherries where I used cranberries that I had on hand. I also added roasted apples and toasted pecans for autumnal festiveness. Dig in….
Kale Salad with Cranberries, Pecans, and Roasted Apples
Serves 6 to 8
Kale Salad Ingredients
- 1 bunch of kale, washed and dried, stalks removed and leaves torn into bite-sized pieces
- 1/4 cup dried cranberries (or cherries)
- 1/4 cup raw pecans, chopped
- 1 medium apple, cored and sliced thin
Honey Dijon Dressing Ingredients
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon smooth Dijon mustard
- 1 1/2 teaspoons honey
- salt and pepper to taste
- Preheat oven to 350F. Place apple slices on half of a roasting pan. On the other side of the pan, place the chopped pecans. Roast for 5 minutes. Remove from oven, and stir. Place back in oven for an additional 5 minutes, keeping an eye on the pecans to make sure that they don’t burn. Remove from oven and allow to cool to room temperature.
- Meanwhile, place torn kale leaves in a medium to large serving bowl. Sprinkle with a dash of salt and gently massage the kale until it begins to break down a bit. Add the dried cranberries, toasted pecans, and roasted apples. Sprinkle with salt and pepper.
- For the honey dijon dressing, add the olive oil, vinegar, mustard, and honey to a small mason jar with a lid. Shake the jar vigorously. Drizzle the dressing evenly over the salad. Toss everything together to coat everything in dressing. Although you can eat the salad immediately, I let mine rest for at least 20 minutes, allowing the leaves to become even more tender. This salad is great for make ahead events!
Lately, I can’t get enough of kale salad. It’s crunchy. It’s flavorful. It’s a party in the mouth.
This kale salad is topped with an awesome tahini dressing. The recipe is based on a salad that is featured at the Whole Foods salad bar. A friend shared their recipe with me and I have made this salad for three nights in a row now. And may or may not have licked the bowl….and dreamed about this salad….and then ate it at midnight. OK, I have a problem. I know. Don’t judge.
This salad will totally make up for the fact that I also hoovered a rack of ribs, right?
If you can, mix the kale and the dressing together and allow to sit for an hour or two before serving.
Kale Salad with Garlic Tahini Dressing
- 3 cups of kale, ribs removed and torn into 1-inch pieces
- 1 tablespoon of tahini paste (sesame seed paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of apple cider vinegar
- 2 tablespoons of lemon juice
- 1 clove of garlic, minced and mashed
- 1 teaspoon of good olive oil
- 2 tablespoons of cilantro, chopped
- Wash and remove center ribs from kale. Tear into pieces and place in a large bowl.
- In a small bowl, add tahini paste through olive oil. Mix until well blended.
- Pour dressing over kale and massage into kale. Let sit for at least 30 minutes and up to 3 hours. Mix before serving. Sprinkle cilantro on top. Eating this with an avocado on the side makes a perfect lunch.