Chick Pea, Kale & Butternut Salad For a Crowd
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
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
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.
Yield 2.5 qt.
Prep Time: 15 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.
- 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 1/8th c. Honey
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.