Squash Kale Date Salad is a wonderful tribute to everything fall. A hearty and delicious salad that is flavorful and nutritious. Using fall squash and beautiful crinkled kale, this recipe highlights a few of my favorite things from the garden. It is a perfect tribute to the late season harvest before the snow starts to fall.
Thanksgiving Side Dishes that are Healthy.
I was talking with a friend who was asking me about Thanksgiving side dishes. She was assigned the task of bringing corn. She is a seriously healthy foodie, and was complaining that she doesn’t enjoy Thanksgiving because of the unhealthy Thanksgiving staple recipes.
Yes, stuffing, mashed potatoes and candied yams are loaded with sugar and fat. But, hey I say Thanksgiving is about enjoying. It’s not like you eat like that everyday. So enjoy it once a year.
That being said I too, like to have some healthy, delicious options to enjoy along side my creamy mashed potatoes and gravy.
Cooking with Squash.
This year since I have been back from Italy I have been cooking a lot of squash dishes. Playing with squash the I would never have even dreamed of cooking with. Mostly because I didn’t know what they were. Yes, I knew they were squash, but that is all I knew. I didn’t know their name, their flavor or how to cook them. Or for that matter how to enjoy them.
Well, Italy changed that. I have been cooking with acorn squash, butternut, and now the kabocha squash.
Kabocha Squash is also called Green Pumpkin or Buttercup Squash.
My little local, farm to table market had kabocha. If you have trouble find them, use acorn squash. Squash is high in fiber, vitamin A and vitamin C.
This recipe can be made partially ahead of time. Cook your squash the day before and store covered in the refrigerator. The rest of the recipe can be assembled about 30 minutes before you want to serve.
For other Salad Recipes click (here)
Squash Kale Date Salad
- 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
Preheat the oven to 375°F.
Spread the pepitas on a baking sheet, and toast for about 10 minutes, stirring once or twice, until they smell nutty.
Remove from oven and place in a small bowl to cool.Preheat oven to 425°F.
Cut squash in half lengthwise and remove the seeds, and peel. Remove stem and discard.
Slice the squash lengthwise into 1- inch- thick wedges.
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.
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.
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)
Top with cubed squash, then spread date mixture on top of squash.
Toss together, top with pepitas and additional grated parmesan cheese if desired.
You can cook squash 1 day ahead of serving.