About Us
|
Research
NPGA/Resources
Food & Health
Industry
Growers
Growers
Industry
Food & Health
NPGA/Resources
Research
Recipes
« return to recipe home
To print this recipe, please cancel this dialog box and click the "Printer Friendly" button above the recipe.
Chick Pea, Kale & Butternut Salad For a Crowd
Printer Friendly
Yield: 40 each 8 oz. entrée servings or 2.5 gallons
Prep Time: 1 hour soaking, 15 minutes assembly
Cook Time: 1 hour
Pre heat oven to 375 degrees
Ingredients
2.5 qt. Chick peas
20 each Butternut squash
5 c. Red onion agrodolce
1.5 cup Red wion vinegar
1.5 cup Sugar
1 gallon Kale or chard (10 bu.)
1 c. Parsley, flat leaf; torn into small leaves
Directions
Soak chick peas in 3 gallons water for 1 hour minimum, best overnight. The boil in 3 gallons water until tender but not mushy (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 into 1" pieces. De-seed the "bowl" and leave whole for stuffing 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 and toss with cut red onion pieces to pickle.
Destem and chop the kale or chard and blanch in salted boiling water until tender; about 5 minutes. Cool in an ice bath and reserve for salad assembly.
Orange Vinaigrette
Yield 2.5 qt.
Prep Time: 15 minutes
3 Tbls. Shallots, minced fine
2.5 cup White wine or champagne vinegar
2.5 cup Orange juice
2 tbls. Orange zest
2 Tbls. Ginger, fresh grated
1 Tbls. Garlic, minced fine
2 Tbls. Dry mustard or dijon
2 Tbls. Salt, kosher
1 1/8
th
c. Honey
Whisk together all ingredients except oil. Slowly stream oil in for temporary emulsion. Pour over cooked chick peas and marinate overnight for best flavor.
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.
Serving Suggestions:
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.
How to prepare pulses
Appetizers/Snacks
Breakfasts
Desserts/Bars/Bisquets
Gluten Free
Main Dishes
Salads
Side Dish
Soups/Stews/Chilies
Search Recipes
Name:
Category:
Choose One...
Appetizers/Snacks
Breakfasts
Desserts/Bars/Bisquets
Gluten Free
Main Dishes
Salads
Side Dish
Soups/Stews/Chilies
Platinum Sponsors
View all sponsors