You know when you wake up in the morning and look around and think to yourself, “wow, I need to organize my life...” ?? Well, that’s what happened to me yesterday and I went on a cleaning frenzy. Not only cleaning my kitchen but cleaning out my closets, organizing boxes obsessively and generally working on de-cluttering. The problem with all of this is this....things always get worse before they get better. So as I sit here writing this blog and drowning in clothes that I don’t want or need any longer, I’m feeling a little overwhelmed. I seriously wonder how those Super-Mom’s out there keep a tidy home, raise their children, cook dinner for their families every night and work a full time job. I mean, I’m not living in squaller over here but there are definitely some rooms that I do not allow guests in -- as they are the rooms that I shovel all my crap in before anyone arrives. I think I need to start pinning organizational and cleaning pins instead of food............ {definitely not as fun though!}
So today I thought I’d end the week with something vegetarian and healthy {and full of fall flavor}. I’m not an overwhelming kale fan but when it’s wilted and dressed with this tangy cranberry vinaigrette it just works! Give kale a try! And if you want to add an extra kick of flavor then toss in some crumbled bacon! Mmmm!
Butternut Squash & Kale Salad with Cranberry Vinaigrette
makes 2 dinner sized salads or 4 side salads
Vinaigrette:
1/3 c. apple cider vinegar
1/4 c. dried cranberries
1 tablespoon grainy mustard
1/4 c. extra virgin olive oil
salt and pepper to taste
Salad:
4 tbsp extra virgin olive oil, divided
1 clove garlic, minced
6 c. kale, chopped into bite sized pieces and thick stems removed
2 c. butternut squash, diced
1/4 to 1/3 c. chopped walnuts
4 oz goat cheese, crumbled
- For the vinaigrette: In a small saucepan over medium-low heat, combine vinegar and dried cranberries. Allow cranberries to plump up in liquid and bring to a light simmer, about 5 minutes. Remove saucepan from heat and set aside. Cool about 5 minutes then add mixture to blender along with mustard, extra virgin olive oil, salt and pepper. Blend until throughly combined.
- In a large skillet over medium heat, add 2 tbsp extra virgin olive oil and garlic. Cook about 1 minute, until just fragrant. Add kale to the pan with a little water and toss with garlic and oil. Saute until beginning to wilt, about 5 minutes. Season with salt and pepper. Remove from heat and set kale aside.
- In a small skillet over medium-high heat, add 2 tbsp extra virgin olive oil and diced butternut squash. Season with salt and pepper and cook squash until beginning to crisp, around 7 - 10 minutes. Remove from heat.
- Transfer kale to salad plates and top with squash. Sprinkle salads with walnuts and goat cheese and drizzle with cranberry vinaigrette. Serve immediately.
