Winter Kale Salad with Almond Butter Dressing
Try this Winter Kale Salad with Almond Butter Dressing recipe, or contribute your own.
Try this Winter Kale Salad with Almond Butter Dressing recipe, or contribute your own.
- salt and pepper to taste
- for dressing
- for salad
- 1/4 cup of olive oil
- 2 cups of kale massaged
- 1 1/2 tablespoons of olive oil
- 1 cup of roasted butternut squash peeled and roughly cub
- 1 tablespoons of sunflower seeds
- 2 heaping tablespoons of pomegranate seeds
- 1/4 cup of smooth barney butter almond butter
- 1 tablespoon of tahini
- 2 tablespoon of warm water*
- *for a thinner texture add more water
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 9.28124999786021 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 1.28155499970454 g
- Serving Size 1 1 Serving (9g)
- Sodium 73.866197916624 mg
- Sugar 0 g
- Trans Fat 0.251336249942055 g
- Calories 82 calories
Step-by-step
- To Cook Squash: Preheat oven to 400ºF
- Peel and cube butternut squash
- Toss in 1 Tablespoon of olive oil with salt and pepper to taste
- Place on a greased baking tray and bake for 20 minutes, take squash out and flip it over then bake for another 15 minutes until tender, but not burnt
- To Sautée Kale: Massage kale to break up fibers
- Sautée over medium heat with 2 teaspoons of olive oil for approximately 7 minutes, until kale is wilted but not completely crispy
- To Make Dressing:Whisk together a ¼ Cup of almond butter, ¼ Cup of olive oil, 1 tablespoon of tahini and 2 tablespoons of warm water and salt and pepper to taste
- Leftover dressing can be stored in the fridge for up to 2 weeks
- To Assemble Salad:Toss together sautéed kale, 1 cup of roasted butternut squash, sunflower seeds, avocado slices and pomegranate seeds with 1-2 tablespoons of almond butter dressing (depending on how heavily you want it dressed)
Operating within a single oven pan for roasting and a standard skillet for greens requires precise timing to avoid overcrowding. Raw brassica leaves possess tough cellulose walls that resist digestion unless mechanically or thermally broken down. Managing these structural elements transforms a fibrous side dish into a tender, cohesive meal.
Thermal Breakdown of Dense Greens
Massaging raw leaves physically ruptures plant cell walls, but applying moderate heat over medium settings for roughly seven minutes accelerates softening without carbonizing the edges. Overcooking causes brassicas to release excessive sulfur compounds, turning the flavor bitter and muddy. Watch for a vibrant jade hue and a limp, pliable texture before removing the skillet from the heat source.Roasting Squash for Maximum Caramelization
Butternut cubes require a dry, high-heat environment set to 400 degrees Fahrenheit to trigger the Maillard reaction on their exterior surfaces. Tossing the pieces in olive oil ensures efficient thermal transfer from the baking sheet to the vegetable. Flipping the cubes at the halfway mark prevents scorching while promoting even interior steaming.Building Stable Nut Butter Emulsions
Combining thick nut pastes with liquid oil requires gradual incorporation to prevent a split mixture. Whisking almond butter, tahini, and olive oil together with warm water creates a temporary suspension that clings to sturdy greens rather than pooling at the bottom of the bowl. Storing leftover portions in a sealed jar in the refrigerator keeps the mixture viable for up to two weeks.
