While I adore squash, this is probably the last time I will be enjoying it until autumn rolls in. I am anticipating the spring and summer bounty heading our way. That being said, the dressing of blood orange juice and cranberries gives this salad a nice, bright spring-like flavour and the addition of kale gives it a nutritional boost.
1 small butternut squash, mine weighed 1.5 lb (700 g)
1 Tbsp (15 ml) olive oil
Big pinch of salt
Juice and rind from 1 small blood orange
4 Tbsp (60 ml) olive oil
1 tsp (5 ml) honey (or vegan substitute)
1 tsp (5 ml) grated ginger
Salt & pepper to taste
1/4 cup (60 ml) dried cranberries
4 curly kale leaves, stems removed, thinly sliced
Preheat your oven to 375 F (190 C). Cut the squash in half and remove the seeds and pith. Peel the squash and slice into pieces about 1/2 in (1.25 cm) slices. Place onto a large cookie sheet, drizzle with olive oil, tossing them around to coat.
Place them in a single layer, sprinkle with salt and bake for 20 minutes. Turn the squash over and continue baking until it is tender and browned, about anther 10 to 15 minutes.
Meanwhile, whisk together the orange juice, rind, olive oil, honey, ginger and salt and pepper. Stir in the cranberries. Set aside to marinade while the squash bakes.
Place the kale onto a serving plate, top with the warm squash and drizzle with the dressing. Serve warm or at room temperature.
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