Roasted Squash & Kale Salad with Pistachios
Hey Food Lifers! It’s 2019, and things have been wonderful, hectic, and rewarding so far. I’ve had so many new clients in the past few weeks, and it’s been great getting to know everyone. I’m sure I’m not the only dietitian to say this, but I find it incredibly rewarding to listen to people’s stories and help them achieve their health goals.
On the personal front, I’ve been feeling energized getting back into my normal routine after the hustle and bustle of the holidays. This past weekend, I spent Saturday relaxing and putzing around my apartment, which, after a month of nearly non-stop socializing, felt absolutely glorious. I drank coffee. I did a load of laundry. I spent several hours reading a good book. The sun was shining through my windows, the world was quiet, and I just enjoyed the feeling of occupying a space that is all my own.
The relaxed pace of this past weekend also gave me a chance to catch up on some meal planning. When dreaming up recipes in the winter, I find I often turn to squash. It’s tasty, versatile, and its vibrant colour adds liveliness to any dish. This salad combines slightly sweet squash, roasted to perfection in the oven, with the crunch of pistachios (yum), and a tart and tangy vinaigrette. Hope you love this one as much as I do!
Roasted Squash & Kale Salad
For the salad:
1 medium butternut squash, peeled, cored, and diced into 2 cm (1 inch) cubes
2 tbsp olive oil
Salt and pepper, to taste
1 bunch of kale, washed, dried, and torn into bite-sized pieces
1 can white beans, drained and rinsed
1 cup shelled pistachios
For the vinaigrette:
1/3 cup high quality olive oil
¼ cup balsamic vinegar
3 tbsp white wine vinegar
3 tbsp grainy or Dijon mustard
Preheat oven to 375°F.
Toss the diced squash in olive oil and spread in an even layer on a parchment-lined baking sheet. Bake for 20-40 minutes, stirring every 15 min or so. I find the baking time varies from squash to squash, so I just start checking at the 20 minute mark. The squash is done when a knife pierces it easily. Allow the squash to cool for about 10 minutes before assembling the salad.
While the squash is baking, wash and tear up your kale, and make your vinaigrette. To make the vinaigrette, simply combine all of the ingredients in a bowl or jar, and mix well.
If you’re making a big salad, simply combine all of the salad ingredients in a big bowl and toss with the vinaigrette. I find these salad ingredients (even the kale and the pistachios) can stand up to being in contact with the dressing, so you can make this a few hours ahead if you’d like.
For lunch prep, this recipe will make four lunches. Per lunch container, add the following:
1 cup kale
½ cup squash
½ cup beans
¼ cup pistachios
Each morning, add the vinaigrette to your salad, mix well, and you’re good to go!