A breast cancer survivor, I took a wonderful class at Gilda’s Club in Chicago which taught among other things, healthy eating habits. We were treated to wonderful dinners at each class. This recipe was one of them. I’ve made it several times. The recipe is adapted from http://www.eisforeat.com Cheese can be eliminated to make this salad parve.
- 1/2 pound butternut squash, diced
- 1 Tablespoon maple syrup
- 1 large bunch kale
- 1/4 cup salted pumpkin seeds
- 3 Tablespoons sunflower seeds
- 1/3 grated parmesan cheese
- 1/4 olive oil
- 3 Tablespoons apple cider vinegar
- 1/2 teaspoon dijon
- salt and pepper
1. Mix the squash with a drizzle of olive oil, the maple syrup, salt and pepper. Put squash on non stick foil and roast at 400 for 15 minutes until just cooked.
2. Trim kale leaves off of center stem (throw out stems.) Wash and dry kale and using a food processor with a slicing blade, run the kale through to shred the kale. Place in a bowl and sprinkle seeds and cheese on top.
3. Combine oil, vinegar, dijon and salt and pepper well (I put ingredients in a covered food saver and shake well.
4. Pour dressing over all, mix well and sprinkle butternut squash cubes on top.
5. The salad can be served immediately, but is nice made ahead a few hours or overnight for flavors to come together.