Harvest Kale Salad Recipe
Courtesy of California Pizza Kitchen
Makes two main-dish servings or four side-dish servings
4 cups baby kale
3 cups finely shredded Napa cabbage
1 cup roasted butternut squash (see recipe below)
2/3 cup toasted farro, cooked and cooled (see recipe below)
1 medium ripe pear, cored, quartered and thinly sliced
¼ cup dried cranberries
½ cup spiced toasted pecans (see recipe below)
1/3 cup citrus vinaigrette (see recipe below)
¼ cup crumbled goat cheese
1. In a large bowl combine kale, cabbage, roasted butternut squash, farro, pear, cranberries, spiced toasted pecans, and citrus vinaigrette. Toss gently to combine.
2. Divide among two large or four small chilled plates, making sure all ingredients are evenly distributed throughout each serving. Sprinkle with goat cheese; serve immediately.
Roasted butternut squash: Preheat oven to 450 degrees F. In a large bowl toss butternut squash (1, approximately 2-lbs., peeled, seeded and cut into ¾-in. cubes) with 1 tablespoon extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon cracked black pepper. Transfer squash to a large rimmed baking pan in a single layer. Roast for 20 minutes, stirring occasionally, until squash is tender but still firm and lightly browned on the edges.
Toasted farro: Toast 1 cup uncooked farro in a large skillet over medium-high heat, stirring occasionally, until aromatic and golden brown, about 5 minutes. Transfer toasted farro to a medium saucepan. Add 3 cups water and ½ teaspoon salt. Cover and bring to a boil; reduce heat to low. Simmer and cook until tender, about 20 to 25 minutes. Drain well. Transfer to a bowl; set aside. (This can be done up to 2 days ahead. Store in a tightly sealed container in the refrigerator.)
Spiced toasted pecans: Preheat oven to 350 degrees F. In a small mixing bowl combine 1 tablespoon sugar, ½ teaspoon salt, and 1 teaspoon smoked paprika; set aside. In a medium bowl combine 2 cups pecan halves and 2 tablespoons refrigerated egg whites. Toss until pecans are well coated. Sprinkle with spice mixture while tossing gently. Spread nuts on a large rimmed baking pan. Bake for 10 minutes. Gently stir and bake for 2 to 3 minutes more. Remove from oven and let cool completely on a wire rack. Store nuts in a tightly sealed container at room temperature for up to 3 days. Makes 2 cups.
Citrus vinaigrette: In a blender container combine ¼ cup freshly squeezed lemon juice, ½ cup extra virgin olive oil, 1 ½ teaspoons Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon ground cayenne pepper. Blend on high for 30 seconds or until smooth and emulsified. Store in a covered container in the refrigerator for up to 5 days. Makes about 1 cup.
Harvest Kale Salad Recipe