This hearty, warm salad with creamy, nutty dressing and crispy topping is everything you need this fall…
Kale & Squash Winter Salad with Creamy Walnut Dressing and Crispy Shallots
Ingredients
- 2 cups diced butternut squash
- 1/4 cup olive oil for dressing plus extra for topping
- 1 tsp turmeric
- 1 tsp paprika
- salt & pepper
- 1 shallot, sliced finely
- 1 cup walnuts, toasted
- 2 tbsp avocado oil (or preferred high-heat oil)
- 1/3 cup champagne vinegar
- 1 tsp dijon mustard
- 1/2 tsp agave or honey
- 1 bunch tuscan / flat leaf kale
- pecorino Romano cheese for topping
Instructions
- Preheat oven to 375. Peel and dice the squash into small cubes. On a baking sheet, add squash and seasonings, drizzle with olive oil, and toss. Bake for about 45 minutes until golden and soft.
- On another sheet baking sheet, toast the walnuts for a few minutes in the oven, until they smell nutty, set aside.
- Bring avocado oil to high heat, slice the shallot and fry in the hot oil until golden/dark brown. Remove onto a paper towel to drain off the oil and cool. Save the oil.
- In a blender, add 1/4 olive oil, the cooled shallot oil, champagne vinegar, the walnuts, Dijon, salt and pepper. Blend until smooth. If too stiff, add tablespoons of water until it loosens to desired consistency.
