Prepare to revolutionize your salad experience with this mouthwatering Kale Salad with Wild Rice and Butternut Squash - a culinary masterpiece that combines nutrient-packed ingredients into a symphony of flavors and textures. This isn't just another boring salad; it's a gourmet adventure that will make your taste buds dance and your body thank you. Imagine a dish that's both incredibly delicious and supremely healthy, packed with vibrant colors, rich nutrients, and a perfect balance of earthy, sweet, and tangy notes that will leave you craving more.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups kale, chopped
- 1 cup cooked wild rice
- 2 cups roasted butternut squash
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Wash and chop 4 cups of kale into bite-sized pieces. If you haven't already cooked your wild rice, prepare 1 cup of wild rice according to the package instructions. Typically, this involves rinsing the rice, then boiling it in water for about 40-45 minutes until tender. Once cooked, set it aside to cool.
- Preheat your oven to 400°F (200°C) if you need to roast the butternut squash. To prepare the squash, peel it, remove the seeds, and cut it into 1-inch cubes. Toss the cubes in a bit of olive oil, salt, and pepper, then spread them out on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through to ensure even cooking.
- While the butternut squash is roasting, prepare the dressing. In a small bowl, whisk together 1/4 cup of olive oil and 2 tablespoons of balsamic vinegar. Season with salt and pepper to taste. Set the dressing aside to allow the flavors to meld.
- Once the butternut squash is roasted and slightly cooled, combine the chopped kale, cooked wild rice, roasted butternut squash, 1/4 cup of dried cranberries, and 1/4 cup of pumpkin seeds in a large salad bowl.
- Drizzle the prepared dressing over the salad ingredients. Toss gently to combine, ensuring that the kale is well coated with the dressing and all ingredients are evenly distributed.
- Taste the salad and adjust the seasoning with additional salt and pepper if needed. If you prefer a more pronounced flavor, you can add a bit more balsamic vinegar or olive oil.
- Let the salad sit for about 5 minutes before serving. This allows the kale to soften slightly and the flavors to blend together. Serve the salad as a nutritious side dish or a light main course.
Tips
- Massage your kale: Spend a few minutes massaging the chopped kale with a bit of olive oil to soften its tough texture and reduce bitterness.
- Toast your pumpkin seeds: For an extra layer of flavor, lightly toast the pumpkin seeds in a dry skillet before adding them to the salad.
- Make ahead friendly: This salad actually tastes better after sitting for an hour, allowing flavors to meld, so it's perfect for meal prep.
- Temperature matters: Serve the roasted butternut squash slightly warm for the best flavor contrast with the crisp kale.
- Customize your protein: For a heartier version, add grilled chicken, roasted chickpeas, or crumbled feta cheese to make it a complete meal.
- Dressing tip: Whisk the dressing thoroughly and let it sit for 5-10 minutes before adding to allow the flavors to develop fully.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 10g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
