Picturesque winter salad

By Jason Skrobar
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A dish deserving of a spot on your Instagram feed, this gorgeous winter salad is the perfect healthy-ish lunch for when you need a little extra dose of comfort food. Served with radishes, acorn squash, kale, pumpkin seeds and cranberries.

Ingredients

  • 1 acorn squash, sliced into 1” rings
  • 1 bunch of radishes, trimmed and halved
  • 3 tablespoons extra virgin olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon smoked paprika
  • 1 bunch dinosaur kale (also known as black kale or lacinato kale), stems removed and shredded
  • 1 lemon, juiced and zested
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons crushed pecans
  • 2 tablespoons dried cranberries

Croutons:

  • 1/4 cup extra virgin olive oil
  • 3 cloves of garlic, smashed and roughly chopped
  • 1/2 loaf multigrain bread, torn into bite sized pieces
  • 1 teaspoon kosher salt

Vinaigrette:

  • 1/3 cup extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon grainy mustard
  • 2 cloves of garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper

Directions

  1. Pre-heat oven to 450°F and line a baking sheet with parchment paper.
  2. Place squash and radishes on prepared baking sheet, drizzle with two tablespoons olive oil, season with one teaspoon salt, pepper and paprika and roast for 25-30 minutes, turning once midway through the roast.
  3. While the veggies are roasting massage the kale, make the croutons and whip up the dressing.
  4. Place kale in a large mixing bowl and add one tablespoon olive oil and one teaspoon salt. Using your hands massage the oil and salt into the kale for a few minutes until the kale has absorbed the oil and has softened. Add lemon juice and lemon zest and toss until combined. Set aside.
  5. To make the croutons add olive oil to a large pan over medium high heat. Add garlic and cook for one minute. Add bread to the pan and toss to coat. Season with salt and continue to occasionally toss until bread is crispy and crackly on all it’s edges. Remove from pan and set aside.
  6. For the dressing add olive oil, sherry vinegar, grainy mustard, garlic, salt and pepper to a small mixing bowl and whisk vigorously until completely emulsified - about one minute.
  7. To assemble the salad add roasted veggies, croutons, pumpkin seeds, pecans and cranberries to the bowl of kale and toss. Drizzle with dressing and serve. Enjoy!

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