WELL HELLO, LOVER. It’s been a while since I’ve featured my beloved cruciferous green as I’ve been on a baking RAMPAGE of sorts, however, I’m back with an autumn recipe that will leave you fainting in chairs. Inspired by my whirlwind weekend of baking, photographing and cookbook coveting, I pulled together some of my favorite flavors to compose a recipe that is full on flavor and packed with nutrients. No need to thank me, just get the ingredients, roast, and DIVE UNAPOLOGETICALLY IN!
INGREDIENTS: Makes one enormous, perfect salad
2 cups chopped tuscan kale
1/2 cup chopped curly kale
1/3 lb chopped, peeled squash*
1 crisp apple, sliced
4 fresh figs, quartered
1/4 cup Danish blue cheese
1/4 tsp truffle salt
1/4 tsp fresh ground black pepper
2 tbsp slivered almonds
2 tbsp acorn squash oil, divided**
*I purchased chopped squash by the pound and reserve the rest in storage bins
**Extra-virgin olive oil is a fine replacement
Pre-heat your oven to 400F. In a large bowl, mix 1 tbsp of the oil with the salt and pepper. Toss in the squash and, with your hands, ensure all of the squash is coated with the oil mixture. On a baking sheet lined with tin foil, space out the squash evenly and roast for 20 minutes until tender and slightly charred.
In a salad bowl, toss in your kale, apple slices, figs and blue cheese. Once your squash is cooked, cool slightly and then add to the salad and toss in the remaining tbsp of acorn squash oil.