Kale and Cranberry Salad with Roasted Butternut Squash Stew
A vibrant and nourishing salad that combines the earthy sweetness of roasted butternut squash, the peppery bite of kale, and the tart sweetness of dried cranberries. The toasted hazelnuts add a nutty crunch, while the creamy goat cheese (optional) provides a rich and tangy counterpoint. A drizzle of balsamic vinegar and olive oil rounds out the flavors, creating a harmonious and satisfying dish. Perfect for a light lunch, a refreshing side, or a healthy dinner.
The origins of this salad can be traced back to the bustling markets of ancient Persia, where merchants would gather to trade their wares. Among the exotic spices and vibrant produce, there was a particularly prized variety of kale, known for its tender leaves and peppery flavor. This kale found its way into the kitchens of wealthy households, where it was often paired with roasted vegetables and dried fruits. Over time, the recipe evolved, incorporating influences from various cultures. The addition of roasted butternut squash, a staple in Native American cuisine, added a warm and earthy sweetness to the salad. Dried cranberries, brought to Europe by explorers, provided a tart and tangy contrast. The use of hazelnuts, a common ingredient in Mediterranean cooking, added a nutty crunch and a hint of umami. Finally, the addition of balsamic vinegar and olive oil, staples of Italian cuisine, completed the flavor profile, creating a harmonious and satisfying dish that has stood the test of time.
Kale and Cranberry Salad with Roasted Butternut Squash Stew Kale and Cranberry Salad with Roasted Butternut Squash Stew Kale and Cranberry Salad with Roasted Butternut Squash Stew Kale and Cranberry Salad with Roasted Butternut Squash Stew
Prep time: 15 | Cook time: 25 | Serves: 2
Ingredients
  • 1 cup kale, chopped
  • 1/2 cup roasted butternut squash
  • 1/4 cup dried cranberries
  • 1/4 cup chopped hazelnuts
  • 1/4 cup crumbled goat cheese (optional)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 425°F.
  2. Toss butternut squash with olive oil, salt, and pepper.
  3. Roast for 20-25 minutes, or until tender and slightly browned.
  4. Allow to cool slightly.
  5. Combine kale, cranberries, roasted squash, and hazelnuts in a large bowl.
  6. Drizzle with balsamic vinegar, olive oil, salt, and pepper. Toss to coat.
  7. Serve immediately, or chill for later.
Why It Works
  • The combination of roasted butternut squash and kale provides a balance of flavors and textures. The sweetness of the squash complements the peppery bite of the kale, creating a harmonious and satisfying dish.
  • The addition of dried cranberries adds a tart and tangy contrast to the sweet and peppery flavors. The cranberries also provide a pop of color and a chewy texture.
  • The toasted hazelnuts add a nutty crunch and a hint of umami. The hazelnuts also help to balance the sweetness of the squash and the tartness of the cranberries.
  • The balsamic vinegar and olive oil dressing adds a touch of acidity and richness to the salad. The vinegar helps to brighten the flavors, while the olive oil provides a smooth and velvety texture.