Here’s something lovely for your upcoming holiday celebration, and a great addition to a table filled with so many other wonderful, favorite, traditional and distinctly un-salad-like recipes!
Greens are magic, and they fill you up with all kinds of magnificent phytonutrients and vitamins and minerals. That’s because leaves contain a rainbow of yellows, oranges and reds hidden inside the greens. Plus they make you feel so good when you eat them.
- 1 medium butternut squash, seeded and cut into 1/2-inch cubes
- 2 large bunches (Tuscan or lacinato) kale, center stems removed and sliced thinly
- 12 oz. Brussels sprouts, shredded
- 1/4 c. fresh lemon juice
- 2 Tbsp. Dijon mustard
- 1 Tbsp. shallot, minced
- 1 small garlic clove, grated finely
- 1/2 tsp. kosher salt
- freshly ground black pepper
- 1/2 c. extra virgin olive oil
- 1/3 c. roasted almonds with skins, chopped coarsely
- 1 c. finely grated Pecorino OR 1/2 c. nutritional yeast (vegan)
Preheat oven to 400F. Place butternut squash into roasting pan lined with parchment paper. Sprinkle with salt and roast 30-40 minutes until tender.
Prepare dressing by combining lemon juice, Dijon mustard, shallot, garlic, salt and black pepper. Slowly whisk in olive oil. Blend well, adjust salt and pepper, and set aside.
Prepare kale and Brussels sprouts, and mix together in large bowl. Add dressing and massage into the greens 2-3 minutes until they are reduced in volume. Add the roasted squash and Pecorino (or nutritional yeast), and stir gently until well mixed. Sprinkle with almonds, and serve.
Prior versions of this recipe have also appeared in Bon Appetit and Eats Well with Others. Here’s to a happy and healthy holiday!