Well, to me at least. The new kind of salad…a WARM salad. It’s almost incomprehensible…salad, but warm? Huh.
Hello, by the way! 🙂
I stumbled up this recipe for a Warm Swiss Chard Salad with Butternut Squash while perusing blogs the other day, and felt intrigued. And slightly enchanted…doesn’t that picture with the original recipe look TASTY!? So I wrote down the ingredients (making a few substitutions for budgetary purposes) and went shopping!
And this is what I had for dinner last night!
And to be honest, I wasn’t a huge fan. At least not of the whole thing. The kale had a nice flavor – the salt and pepper kept it simple while the lemon juice gave it a bright note. The chicken gave it some staying power, and the cranberries and almonds gave it great texture, not to mention flavor! And do I need to even talk about the cheese? 😉 But the texture of the kale…it just didn’t do a lot for me. Maybe I didn’t cook it right? I’m not sure. So if you’re a kale connoisseur, please help me out!
First, I threw some frozen butternut squash cubes in the oven to roast. To prep them, I simply tossed them with a little non-stick spray and S&P.
Towards the end of the cooking time for the squash, I got to work on the kale. After bathing and drying the kale, I sauteed it with some canola oil, and S&P. After it softened a bit, I added the chicken strips (precooked), dried cranberries, almond slices and lemon juice.
When the squash had reached the desired done-ness, I placed it in the skillet for a bit with the lid on top…perhaps I overcooked the kale?
After plating it, I added some shredded mozzarella on top. Loooooove that melted mozz!
So while it wasn’t a total failure, I think it has room for improvement. I found some other methods for cooking the kale — like sauteeing it with broth. Or maybe I just needed more oil. I’ll admit…I’m a bit of an oil-phobe. 😉
Warm Kale Salad
1/2 cup frozen cubed butternut squash
Salt and Pepper
1 tsp oil
2-3 stalks kale, washed and torn
chunks of pre-cooked chicken
1 tbsp dried cranberries
1 tbsp sliced almonds
lemon juice, to taste
Shredded cheese, as desired
1. Heat oven to 350; lightly spray squash cubes with cooking spray and add salt and pepper to taste. Roast 20-25 minutes or until satisfactorily roasted.
2. Meanwhile, wash and tear kale. When squash is nearly done, heat oil in pan; sautee kale until soft? Warm? (stir often) I’m guessing on this part 😉
3. When kale has reached desired done-ness, add chicken, cranberries, almonds and lemon juice. Cook until heated through. Add squash and cook an additional 1-2 minutes on low heat, covering pan with lid.
4. Plate and add cheese; add additional S&P if needed.
So that’s that! I’d really love input on cooking kale…so don’t hesitate 🙂
I’m halfway through my first week back at school post snow-catastrophe…and I’m tired! I could get used to NOT having class every day…uh oh! It’s nice to not be confined to the apartment, and have something to do, though. I think I’ll take that over idleness any day.