Fall Flavors Series: Kale and Roasted Butternut Squash Salad

Happy Fall, y’all! With fall comes brisker weather — which as someone who is always warm, I quite enjoy — along with delicious foods. Pumpkin, anyone? See also: Brussels sprouts, squash in all shapes and sizes, cauliflower, sweet potatoes, etc.

I recently prepared a multi-course vegan meal for a group of wonderful women. A couple of friends came up with the idea for an event, GATHER: Your Mat, Our Table. The event included an hour-long rooftop yoga class and then a delicious vegan meal prepared by yours truly using almost completely local ingredients. Here’s the menu lineup (and credit to the farms that supplied the goods, AKA the veggies):

Lacinato kale,  cinnamon-roasted butternut squash and pomegranate salad with candied pecans and a fig-balsamic dressing

Roasted Brussels sprouts with orange zest and toasted hazelnuts

Purple and sweet potato fritters with spiced apple sauce

Butternut squash and lentil curry over coconut-lime cauliflower “rice”

Caramel apple bar

*Lacinato kale, purple and sweet potatoes from Green Acres Indiana Farm; Butternut squash, red onions, red peppers, cauliflower and Brussels sprouts from Geneva Lakes Produce; Apples from K & K Farms*

This was my farmer’s market haul for the event:

fall_vegetabls_in_season

Many of the awesome ladies at the event were asking for recipes, so I figured I would do a series of posts. I want to first highlight my personal favorite dish of the night (and one of the easiest to make!): a roasted butternut squash and kale salad.

I’m all about color and texture in my recipes, and this one really offers it all. Crispy kale, the “pop” of pomegranate, the smooth, creamy texture of roasted butternut squash plus candied pecans on the side to add sweetness and crunch.

Drizzle it with a super-simple Mission fig balsamic vinaigrette and you’ve got a major crowd favorite.

fall_salad

Fall Kale, Butternut Squash and Pomegranate Salad

This salad is vegan but to add a little more protein, try topping with grilled chicken, salmon or to keep it vegan/vegetarian and up the protein, add some lentils or chick peas to the mix.

Ingredients:

  • 1 medium butternut squash
  • 1/2 red onion, diced
  • 2 Tbsp. coconut oil
  • 1 tsp. cinnamon
  • 1 tsp. sea salt
  • 2 bunches lacinato (AKA dinosaur) kale, preferably organic, washed and torn into bite-sized pieces
  • 2 Tbsp. olive oil plus 3 Tbsp. olive oil, preferably cold-pressed
  • 1 large pomegranate
  • 8 oz. pecan halves
  • 1 Tbsp. maple syrup
  • 2 tsp. coconut oil
  • 1/2 tsp cinnamon
  • 2 Tbsp. fig balsamic (you can find at specialty grocery stores or olive oil/vinegar shops) Substitute balsamic vinegar if you can’t find fig balsamic 
  • 1 tsp. maple syrup

Directions:

  1. Preheat oven to 425 degrees.
  2. Cut the ends off of the butternut squash then cut in quarters. Scoop out the seeds. Using a sharp knife, cut the peel off, then dice into 1/2″ cubes.
  3. Toss diced butternut squash and red onion with coconut oil, cinnamon and sea salt. Spread on a baking sheet and roast for 25-30 minutes, or until desired level of char (I like mine really charred).
  4. While squash and onions are roasting, add kale to a large bowl and drizzle with 2 Tbsp. olive oil. Using hands, massage oil into the kale. This will take out some of the bitterness and make the kale a better texture. Put the massaged kale in the fridge to marinate while you prep everything else.
  5. To remove the seeds from the pomegranate, roll the pomegranate gently around on the table (before cutting into it). You will hear and feel the seeds loosening. Then, cut the pomegranate in quarters and scoop out the seeds. Keep seeds refrigerated.
  6. Add 2 tsp. coconut oil to a pan and heat for 1 minute, then add pecans, 1 Tbsp. maple syrup and 1/2 tsp cinnamon to pan and toast, stirring frequently, for about 5-7 minutes.
  7. Using a whisk, mix vinegar, 3 Tbsp. olive oil and 1 tsp. maple syrup.
  8. On top of “massaged” kale, add pomegranate seeds, roasted butternut squash/onions and candied pecans. Drizzle with dressing.

Stay tuned for more fall recipes coming your way. And while I’m not generally a “vegan” cook, these recipes have mass appeal and include REAL foods that anyone can get behind. Hope you enjoy!

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Quick and Easy Recipe: Warm Green Bean, Pomegranate and Sweet Potato Salad {Sponsored Recipe ReDux}

I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.

With the cooler weather, I’m craving all kinds of fall- and Thanksgiving-themed foods. But who has the time to cook all the squash, potatoes, beans and turkey? Not this girl.

I’m all about the quick, simple meal using quality ingredients — and culinary shortcuts — to yield tasty, good-for-you dishes. So when the folks at Libby’s Fruits & Vegetables challenged us to create delicious appetizers, soups, salads or side dishes in 10 minutes or less using Libby’s Vegetable Pouches as the hero ingredient, I was ready to get cooking.

warm_thanksgiving_salad

Libby’s Vegetable Pouches are pretty snazzy little things. They’re microwaveable (DONE IN ONE MINUTE!), which means fewer dishes for moi to clean (this whole not having a dishwasher thing is really getting old). Libby’s is the first to offer ready-to-heat vegetables in pouches. I don’t have to feel bad about throwing the package away, either — I’m a hippie like that — because pouches use 75% less energy annnddd waste is easily compressed, reducing space in home disposal and landfills. An added bonus is that the pouches are made with BPA non-intent materials.

Tip: the pouches will be available nation-wide come the new year and can currently be found in select Walmart stores.

green_bean_pomegranate_sweet_potato

But none of the aforementioned perks matter if it’s not tasty, right? Lucky for me (and you all), Libby’s Vegetable Pouches are delicious and come in five popular varieties – sliced carrots, sweet peas, cut green beans, mixed vegetables and sweet corn.

I chose the cut green bean variety as the star of my warm green bean, pomegranate and sweet potato salad.warm_thanksgiving_vegetable_salad

This salad is a GAME ˆ CHANGER. It would be a welcome addition to any Thanksgiving table and it takes LESS THAN TEN MINUTES TO MAKE! Not to mention it is no-bake (a microwave is the only cooking vessel you need), since oven space is quite precious on Thanksgiving. Plus, with “exotic” sounding ingredients like pomegranate, rosemary and cinnamon pecans, you’ll appear to be the best, most knowledgable chef around.

Recipe: Warm Green Bean, Pomegranate and Sweet Potato Salad

Enjoy this while it’s still warm, or refrigerate and eat cold. This would be delicious served alongside chicken or turkey — or eat it by itself! It’s really that good. If you don’t have pomegranates around, you can swap them for dried cranberries.

Ingredients:

  • 1 medium sweet potato
  • 1 pouch Libby’s Cut Green Beans
  • 1 cup pomegranate arils (seeds), or the seeds from one medium pomegranate (use the pre-seeded version to save time — I find them frozen at Costco or fresh at Trader Joe’s)
  • 1/2 cup raw pecans
  • 1 tsp. butter, preferably grass-fed
  • 1/4 tsp. cinnamon
  • 1/4 cup parmesan cheese
  • 1 1/2 Tbsp. olive oil
  • 1 1/2 Tbsp. balsamic vinegar
  • 1 Tbsp. honey (look for an ethically harvested variety — find out more about the honey/bee issue here)
  • 1 tsp. dried rosemary
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

ingredients_warm_green_bean_salad

Directions:

  1. Poke holes in sweet potato using a fork. Microwave sweet potato for 2-3 minutes. Flip sweet potato over and microwave for an additional 2-3 minutes, or until it feels soft.
  2. While the sweet potato cooking, melt butter in a small skillet, add pecans and cinnamon and stir for 2-3 minutes to toast.
  3. Prepare pomegranate. The best way to do this is to roll the pomegranate on the counter before cutting it — you should feel and hear the seeds loosening up. Then, inside a metal or glass bowl (the juice could stain a plastic bowl) cut the pomegranate into quarters and dig out the seeds. Or, use pre-prepared pomegranate seeds to save some time.
  4. When sweet potato is done in the microwave, swap it out for the Libby’s Cut Green Bean Pouch and cook according to package instructions.
  5. While the green beans are cooking, cut the sweet potato into small cubes.
  6. Drain heated green beans and add to a large bowl along with remaining ingredients (including toasted pecans). Toss and serve warm.

green_bean_pomegranate_sweet_potato_salad

Voila! Enjoy this super-easy, amazingly delicious salad!