Squash Kale Date Salad

Squash Kale Date Salad is a wonderful tribute to everything fall. A hearty delicious salad that is flavorful and nutritious. Using fall squash, and the beautiful crinkled kale that is ending its season in the garden as the snow starts to fall.
Course Salad, Side Dish
Keyword Date, Healthy, Kale, Salad,, Side Dish, Squash
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Amy

Ingredients

  • 1/2 cup pepitas
  • 1/2 cup extra- virgin olive oil
  • 1 kabocha squash halved peeled and cut into slices.
  • 1 tablespoon thyme leaves chopped
  • 2 teaspoon rosemary leaves chopped
  • 2 teaspoon sage leaves chopped
  • 2 teaspoons of kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 ounces grated Parmigiano- Reggiano
  • 6 ounces pitted dates
  • 1 lemon juiced about 4 tablespoons
  • 3 tablespoons sliced flat-leaf parsley chopped
  • 1 bunch kale leaves stems removed and roughly chopped

Instructions

  1. Preheat the oven to 375°F.
  2. Spread the pepitas on a baking sheet, and toast for about 10 minutes, stirring once or twice, until they smell nutty.
  3. Remove from oven and place in a small bowl to cool.Preheat oven to 425°F.
  4. Cut squash in half lengthwise and remove the seeds, and peel. Remove stem and discard.
  5. Slice the squash lengthwise into 1- inch- thick wedges.
  6. Toss the squash wedges in a bowl with ¼ cup olive oil, kosher salt, black pepper, thyme, rosemary and sage. Place the squash flat on a baking sheet, and roast in the oven for about 20 minutes, or until tender when pierced with a fork. Cube once cooled.
  7. Slice dates in half and then slice thinly lengthwise, being careful not to let them stick together into one big ball. Toss the dates in a bowl with remaining ¼ cup olive oil, the lemon juice, and parsley. Stir in the Parmigiano- Reggiano.
  8. Place chopped kale in serving bowl, add juice from 1/2 of the lemon (about 2 tablespoons) and toss kale with your hands massaging juice into leaves (this will tenderize the kale leaves)
  9. Top with cubed squash, then spread date mixture on top of squash.
  10. Toss together, top with pepitas and additional grated parmesan cheese if desired.

Recipe Notes

You can cook squash 1 day ahead of serving.