Friday, September 19, 2014

Kale Salad with Roasted Butternut Squash & Red Onion with Slivered Almonds and Homemade Ranch Dressing. Far Out Man!

I'm sorta diggin' Kale at the moment.
I think it's very Hippy!

Here's what you'll need:
1 -  Rimmed Sheet Pan lined with foil.
Preheat the oven to 450 degrees.

1 (2 lb.) Butternut Squash , peeled, seeded and cubed into bite sized pieces.
1 Red Onion, cut into wedges.
2 TBS Olive Oil
8 C loosely packed Kale Leaves, stemmed removed and roughly chop the leaves.
1/3 C of your favorite Ranch Dressing. (I like to make mine from scratch) recipe to follow!
1/4 C Slivered Almonds........ toasted, or not! It's kind of a hassle to toast such a small amount.

In a medium mixing bowl:
Toss the Squash and Onion in the Olive Oil.

On the rimmed sheet pan, in a single layer:
Bake for 45 minutes.
Remove the pan to a rack and cool completely.

In a large serving bowl:
Roasted Squash and Onion
Kale Leaves
Toss well.
Drizzle with Ranch Dressing.
Sprinkle with Almonds.

This is the only Ranch Dressing I use.

Homemade Ranch Dressing:

1 C Mayonnaise
1/2 C Sour Cream
1/2 tsp Vinegar
1 tsp Worcestershire Sauce
1/4 tsp Salt
1/2 tsp Pepper
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/4 C Parsley, minced
2 TBS fresh Dill, minced
1 TBS fresh Chives, minced
1/2 C Buttermilk ( add at the end)

Combine all ingredients, except the Buttermilk!
Add the Buttermilk at the end, to desired consistency.
Place in a jar, (Shake, Shake, Shake) and store in the refrigerator until chilled.

Peace in the Kitchen!

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