WARM FALL SALAD WITH BUTTERNUT, KALE & HAZELNUTS

Adapted from Samin Nosrat’s Salt, Fat, Acid, Heat
Serves 4

Salad Ingredients:

  • 1 large butternut squash, peeled, seeds removed and cubed

  • 1 red onion, thinly sliced

  • 2 TBSP red wine vinegar

  • 5 slices sourdough bread

  • Extra virgin olive oil

  • ½ cup hazelnuts, toasted and coarsely chopped

  • 1 bunch lacinato kale, stems removed and thinly sliced

 
Brown Butter Vinaigrette Ingredients:

  • 1 TBSP finely diced shallot

  • 1 clove garlic, crushed and finely diced

  • 2 TBSP balsamic vinegar

  • 6 TBSP butter

  • Salt

  • Pepper

 

Directions:

  1. Pre-heat oven to 425 degrees F and prep butternut squash. Drizzle oil and salt over butternut and roast for 35-45 minutes until soft and starting to brown. Let sit to cool. 

  2. Toss sliced onion with red wine vinegar and let sit for 20 minutes to macerate and mellow the intensity.

  3. Dressing: Add finely diced shallots and garlic to balsamic vinegar and let sit for 10 minutes to macerate. Place butter in wide sauce pan over medium heat and whisk it continually while it bubbles until it clears and you start to see little brown bits at the bottom (this is caramelized proteins in the butter). It should smell like butterscotch. Immediately take off heat and let cool a bit (it will be very hot!). Once it cools enough to touch, mix into shallot/vinegar with salt and pepper.

  4. Coarsely chop hazelnuts and place in saucepan you used for the brown butter over medium heat. Occasionally mix until toasted and smells nice. Let cool.

  5. Chop or tear bread into bite sized pieces and drizzle with olive oil and salt and roast for 10-15 minutes until brown and crispy. Let sit to cool.

  6. Mix half the croutons and the kale in a large salad bowl with half of the brown butter vinaigrette. Let sit for 10 minutes.

  7. Add the remaining croutons, squash, hazelnuts and macerated onions with red wine vinegar into the salad bowl. Dress with remaining vinaigrette and season with additional salt as needed.

  8. Serve and enjoy immediately or up to 1 hour after. This salad can store for up to a day in the fridge but the croutons will be less crispy.

Winter Squash, Kale/CollardsBethanee WrightComment