About the Recipe
I hate cold salads in the winter! Unfortunately, in the Southeastern United Sates, cold months are the best time to grow lettuce, spinach, arugula, and kale. Try this warm salad which is made from items easily sourced in the winter and preserved items in the pantry.
Ingredients
8 cups chopped fresh kale
1 cup cooked and chopped butternut squash *see note
1/2 cup pecans
1/2 cup chopped onion
2 oz of goat cheese crumbled
1 Tbs avaocado oil
1/2 clove fresh garlic
1/4 cup chopped fermented turnips **see note
1/2 tsp dried basil
pinch of salt
pinch of red pepper flakes
3 Tbs avocado oil
2 Tbs Apple cider vinegar ( from the mother)
1 Tbs maple syrup
1 Tsp mustard
Preparation
Whisk together last 4 ingredients and set aside.
Warm up 1 Tbs avocado oil in large skillet, add onion, saute for 2-3 minutes on meduium heat.
Add chopped kale, stir, and cover for 5-6 minutes, stirring occasionally until tender but not soggy.
Add chopped garlic and red pepper flakes, cook an additional 2 minutes until tender.
Add cooked butternut squash and cover, cooking another 2-3 minutes until squash is warm.
Remove from heat and put on a plate.
Top with nuts, cheese, turnips
Drizzle dressing on top.
Sprinkle with dried basil.
Salt if desired.
Optional topping fresh blueberries. - these are not in season in the winter but are delicious on this salad. You can also add dried blueberries if you have some that you preserved.
*note- to cook butternut squash- cut in half, discard or save seeds for planting, place skin down, inside up ( like a bowl) in a shallow dish with 1" water. Bake 350 degrees for about 20-30 minutes until tender but not mushy. These can be stored in the refrigerator for 2-3 weeks after being cooked and used as needed. Peel skin off and chop for this recipe.
**We ferment turnips with 1/2 a beet to give it that beautiful color. You can check out the fermenting post to learn how to ferment your crops. This can be left off if you do not have any or you can add fresh turnips with the oinions.