Chick Pea, Kale & Butternut Salad
Yield: 4 entrée servings or 1 quart
Prep Time: 1 hour soaking, 15 minutes assembly
Cook Time: 1 hour cooking
Pre heat oven to 375 degrees
1 c. Chick peas
2 each Butternut
1/2 c. Red onion arodolce
2 T. Red wine vinegar
2 T. Sugar
1 c. Kale or chard
2 T. Parsley, flat leaf, torn into small leaves
Soak chick peas in 4 cups water for 1 hour minimum, then boil in 4 cups water until tender (30-40 min). Once tender, strain and marinate at least one hour or overnight in the Coriander Vinaigrette.
Peel and cube the neck of the squash in to 1" pieces. Deseed the "bowl" and leave whole for stuffing with salad if desired. Toss with canola oil and sprinkle with salt. Roast on a sheet pan until tender.
Cut red onion in half root to top, skin on. Place cut side down on sheet pan with a little oil and roast with squash. When tender, remove peel and cut into 1/2" cubes. Dissolve sugar in the red wine vinegar, toss with cooked red onion. Best done 1 day ahead.
Destem and chop kale or chard. Blanch in salted boiling water until tender; about 5 minutes. Cool in an ice bath and reserve for assembly.
Butternut can be substitued with Acorn or Delicata squash for stuffing. Any squash will work for the salad version. Kale can be substituted with chard. For a fresher salad, substitute with arugula or spinach and omit the blanching.
Coriander Orange Vinaigrette
Yield 1 cup or 8 oz.
Prep Time: 10 minutes
Whisk together all ingredients except oil. Slowly stream oil in for temporary emulsion. Pour over cooked chick peas and marinate overnight for best flavor.
- 1 tsp Shallots, minced fine
- ¼ cup White wine or champagne vinegar
- ¼ cup Orange juice
- ½ tsp. Orange zest
- ½ tsp. Ginger, fresh grated
- ¼ tsp. Garlic, minced fine
- ½ tsp. Dry mustard or dijon
- ½ tsp. Salt, kosher
- 2 Tbls. Honey
- ½ Cup Canola Oil
To assemble the salad: In a mixing bowl toss the roasted cubed squash with the agradolece red onions, marinated chick peas, blanched kale and torn parsley together along with just enough of the coriander orange vinaigrette to dress the salad. Taste and adjust seasoning as needed.
Serve warm or chilled as a side dish along with sausage, roast pork, or any protein would be delicious or as a hearty vegetarian entrée in a roasted squash bowl. Will keep up to 4 days in refrigerator.