Kale Butternut Squash Salad (Vegan, GF)

Kale Butternut Squash Salad (Vegan, GF)

Prep time: 
15 minutes

Cooking time: 
25 minutes

Yields: 
8 people

Ingredients: 

2 bunches kale, tough stems and ribs stripped out, leaves sliced (it seems like a LOT but it wilts down when cooked)

1 1/2 cups low-sodium vegetable broth, divided

1 medium sized butternut squash, peeled, seeded and cut into small cubes

1 red onion, sliced

4 pitted dates, finely chopped

2 tablespoons sherry vinegar

Directions: 

Put kale and 1 cup vegetable broth in a large pot and place over medium heat. (If you can’t fit all the kale in one pot, use two pots with 1/2 cup vegetable broth in each.)

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.

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 warm, room temperature or chilled.

Notes: 

The vegetable broth only covers the bottom of the pot, and the flavor is soaked into the kale and squash by the time they’re done cooking. At first, I thought there was a mistake in the amount, but that really is all you need!

For more details and photos, click here.

Credit: 
Whole Foods

Skills

Posted on

September 24, 2015