Yesterday morning I was enjoying a champion breakfast of tea, cold pizza, and a backlog of low-quality advent calendar chocolates, when it occurred to me how unbelievably close to Christmas we are.
Between a run of epic thanksgiving dinners thrown by my American expat friends, the company Christmas party, festive drinks happenings, and holiday potlucks, I've been well immersed in holiday eating (and drinking) for a few weeks now.
I have two policies regarding holiday eating. The first is that I try to eat as healthy as possible as often as possible in between the parties and the dinners. The second is that I refuse to beat myself up about it. So you had a couple of rum and eggnogs. So what? The holidays are a finite period and it's not like you eat and drink like this all the time. Right?
I try to eat as healthy as possible about 80% of the time and indulge in treats about 20% of the time. This time of year just happens to be tipped more to that 20%. But I do believe in balance, so when I'm not eating brown sugar shortbread, I'm cramming in as many kale salads as I can.
This kale salad is a meal in its self. Kale, lightly steamed, is tossed with roasted butternut squash and a tangy dijon vinaigrette. I added some chickpeas and a handful of wheatberries in order to make it into something more substantial, but you can leave them out for a lighter salad if you prefer. Topped with some toasted squash seeds (you know, the ones you scraped out of the middle of that squash) and a crumble of salty feta, this is one excellent meal. It's a great breather between holiday meals, or, I dare say, good enough to serve on your holiday table. Give it a try and let me know how it goes!
Kale and Butternut Squash Salad with Chickpeas and Feta
Ingredients
Roasted butternut squash
- 1 medium butternut squash about 2 pounds (800 g) weighed whole, peeled, seeded, and cut into 1-inch cubes
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Honey–Dijon dressing
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or other liquid sweetener
- 2 Tablespoons apple cider vinegar
- 3 Tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Kale salad
- 1 bunch Tuscan kale about 10 ounces (300 g) before stemming, de-stemmed, washed, and chopped into bite-sized pieces
- 14 ounce chickpeas 14-ounce can, drained and rinsed
- 1 medium Gala apple cored and diced into small pieces
- 6 ounces feta cheese crumbled
- ⅓ cup shelled pumpkin seeds (pepitas)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with the olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet. Roast for about 20 minutes, until golden brown around the edges and tender inside. Set aside to cool slightly.1 medium butternut squash, 1 Tablespoon extra virgin olive oil, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon freshly ground black pepper, ½ teaspoon salt
- While the squash roasts, place the pumpkin seeds in a dry skillet over medium heat. Toast, stirring frequently, for about 5 minutes, until nutty smelling and lightly golden. Transfer to a plate to cool.⅓ cup shelled pumpkin seeds (pepitas)
- In the bottom of a large salad bowl, whisk together the Dijon mustard, honey, apple cider vinegar, extra virgin olive oil, salt, and pepper.1 teaspoon Dijon mustard, 1 teaspoon honey, 2 Tablespoons apple cider vinegar, 3 Tablespoons extra virgin olive oil, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper
- Add the washed, dried, and chopped kale to the bowl. Use your hands to massage the dressing into the leaves until softened and tender.1 bunch Tuscan kale
- Add the drained chickpeas, diced apple, roasted butternut squash, crumbled feta, and toasted pumpkin seeds. Toss gently to combine and serve.14 ounce chickpeas, 1 medium Gala apple, 6 ounces feta cheese
Notes
- Nutrition values are an estimate only.
- Tuscan kale, also called lacinato or dinosaur kale, was used for testing. Curly kale also works; massage until the leaves are tender.
- Squash weight: The 800 g weight is for the whole squash, before peeling and removing the seeds.
- Optional grains: The chickpeas, squash, feta, and seeds make this a substantial salad on their own. For an even heartier version, add some cooked, cooled quinoa, farro, or wheat berries.
- Serving size: Makes 4 main-course servings or approximately 6–8 side servings.
The Fit Foodie says
Looks so mouthwatering! Great job!
themuffinmyth says
Thank you!
Rachel says
This looks great, some of my favourite seasonal stuff!
themuffinmyth says
Thanks Rachel!
thebakingyear says
I make this salad all the time!!!! squash is perfect in any salad 🙂 and so healthy too!
themuffinmyth says
Squash really is great. I'm trying to remind myself to roast one regularly so it's on hand to toss into salads. Such a great healthy meal!
kellie@foodtoglow says
I'm doing the same thing: stoking up on kale (I have an addiction - probs twice a day) and other seasonal veggie goodies like squashes, beetroot, celeriac, as well as loads of green tea and lemon. I'm hoping this is a kind of shield during the main few days of Christmas eating. But not going to worry about it. Great recipe with all my faves. Hope you are well, Katie x
themuffinmyth says
Thanks Kellie! Celeriac isn't something I have a lot of experience with, perhaps I'll have to give it a try so I can cram in some extra veg!
Jess says
Way to keep it real, friend! I'm glad I'm not the only one who seems to think that first thing in the morning is the perfect time to get caught up on my advent calendar opening/eating. 😉 This dish definitely makes up for that though.
themuffinmyth says
I've always eaten my advent calendar chocolates in the morning! But yes, there is definitely a need for kale salads these days 🙂
mayihavethatrecipe says
I absolutely love this salad. Perfect for winter.
themuffinmyth says
Thanks! I know, it really is the perfect winter salad meal. I hope you give it a try!
inte fan gör det det says
Yummy! 🙂
themuffinmyth says
Thanks!
Kathryn says
As ever, I totally love your approach to food + nutrition (and the way you breakfast which is right up my alley). Very tempted to make this salad one night this week to stock up on some good stuff before the holiday madness begins in full force.
themuffinmyth says
Thanks Kathryn! Definitely not my usual breakfast, but it's how things have been going lately. Good luck with the holiday madness on your end 🙂
Sandra says
We must be on the same wavelength lately. I keep craving kale salad and in fact plan on posting a recipe for one very soon. This just furthers my theory that every food blogger has a recipe for kale salad. Most of them turn me off, but your salad looks so appetizing. Maybe it is all the extras you added in 🙂 Wheatberries and chickpeas sound like they would be great and it is very hard to pass up a tangy dijon vinaigrette!
themuffinmyth says
I think this is at least the 3rd kale salad I've posted here! Definitely love the kale, and get it in my diet however I can. Looking forward to trying your recipe soon as well!