Kale is both economical and plentiful almost all year round. Surprisingly it belongs to the same family as broccoli, brussel sprouts and rutabaga. Its hardy leaves make it easy to prepare and to chill ahead of time, even with salad dressing added.
- 250 ml (1 cup) Butternut squash, peeled and cut into 2.5 cm (1 in) dices
- 60 ml (¼ cup) olive oil
- 60 ml (¼ cup) almonds, coarsely chopped
- 60 ml (¼ cup) honey
- 1 L (4 cup) kale, stem removed and minced
- 60 ml (¼ cup) Patience Fruit & Co Whole & Juicy Cranberries
- 125 ml (½ cup) aged cheddar or parmesan, freshly grated
- Juice and zest of 1 lemon
- Recommendation: Kale leaves can be fairly tough when eaten raw. If you wish for a tender bite, best give this vegetable a vigorous hand massage. You’ll see your kale turn a beautiful dark green, with a texture resembling that of steamed greens.
Place oven rack in middle of oven and preheat to 220°C (425°F).
Brush squash with 30 ml (2 tbsp) olive oil and season. Place on a cooking sheet and bake around 30 minutes, turning cubes every 10 to 15 minutes.
Add almonds to squash and continue cooking around 10 minutes or until almonds are toasted, and squash tender and caramelized. Set aside.
In a large salad bowl, mix together kale leaves with almonds, cheddar, cranberries and squash. Season with lemon zest and juice, then drizzle with remaining olive oil. Pepper generously and salt lightly.
Let stand 15 minutes to tenderize kale. Serve.