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Ingredients
- For Massaged Kale Salad:
- 1 bunch of kale, de-stemmed and torn into bite sized pieces
- 1 firm apple, thinly sliced
- 1/4 cup crushed peanuts
- 1 bunch of chives, chopped
- our Tangy Peanut Dressing
- our Grilled Butternut Squash
- For Tangy Peanut Dressing:
- 1/4 cup peanut butter
- 1/4 cup olive oil
- 3 tbsp rice vinegar (alt: lime juice)
- 2 tbsp soy sauce (alt: tamari)
- 2 tbsp agave (alt: maple syrup)
- 1 tbsp mustard
- 1 tsp Sriracha
- 1 tsp toasted sesame oil
- 1 tsp garlic powder
- For Grilled Butternut Squash:
- 2 medium butternut squash
- Olive or canola oil, to coat
- Salt (about 1 tsp)
Directions
- For Massaged Kale Salad:
- 1. Using (clean) hands, massage dressing into kale, until leaves are fully coated.
- 2. Mix in apple, peanuts, and chives.
- 3. Top with sliced and grilled butternut squash (unless you don't have that, in which case just eat the salad).
- For Tangy Peanut Dressing:
- 1. Whisk together all ingredients, until dressing is smooth and uniform in color.
- 2. Use it! Also great for dipping and drizzling.
- For Grilled Butternut Squash:
- 1. Peel squash and cut in half lengthwise. Scoop out the seeds
- 2. Cut squash into horseshoe slices, about 3/4" thick. Coat slices in oil until they are shiny on all sides. Sprinkle with salt.
- 3. Place squash on medium-hot grill. Cook about 5 minutes on each side, turning every so often to keep them from over-charring. You want light grill marks and a fork-tender flesh.
- 4. Serve over salad, or on sandwiches, or with dip, or just straight to your face.
- ALT: If cooking in oven, bake slices for about 30-40 minutes at 400°F (200°C), until edges are crispy and golden.
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