Butternut Squash and Kale Salad
Serves 8 – This delicious vegetable dish is good eating at its best. It’s both flavorful and packed with nutrition. Excellent as a leftover (it keeps refrigerated for up to 3 days), you can even make it a main course by tossing it with chickpeas, black beans or diced baked tofu.
- 2 bunches kale, tough stems and ribs stripped out, leaves sliced
- 1 cup low-sodium vegetable broth, divided
- 1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
- 1 red onion, sliced
- 4 pitted dates, very finely chopped
- 2 tablespoons sherry vinegar
Put kale and 1/2 cup vegetable broth in a large pot and place over medium heat. Cook, covered, stirring frequently, until kale is wilted, about 3 minutes. Add squash and continue cooking, stirring occasionally, until kale and squash are tender but not mushy, 10 to 12 minutes. Cool to room temperature.
Meanwhile, combine the remaining 1/2 cup broth, onion, dates and vinegar in a small saucepan. Bring to a boil, lower heat, and simmer, uncovered, until onion is very tender and liquid is reduced by half, about 6 minutes. Cool, toss with kale and butternut and serve room temperature or chilled.
Per Serving: 100 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 45mg sodium, 24g carbohydrate (4g dietary fiber, 6g sugar), 3g protein
Sourced by Whole Foods Market