Delicious and gluten-free recipe for a vivid, flavorful kale and kabocha salad. Massage the kale and roast the squash with roasted red pepper vinaigrette.
Total Time
45min
4.6
7 Ratings
Author: Chef Todd Losacco
Servings:
2
Ingredients
•
1
Small
Kabocha Squash
•
1
Tbsp
Olive Oil
•
1
bunch
Fresh Thyme
•
to taste
Salt
•
1
bunch
Arugula
•
1
handful
Curly Endive
•
4
slices
Prosciutto
•
to taste
Parmesan Cheese
•
1
Tbsp
Hazelnuts
, toasted
•
1
Tbsp
Pumpkin Seeds
•
as needed
Olive Oil
•
to taste
Ground Black Pepper
•
1/4
cup
Roquefort Blue Cheese
•
1 1/2
Tbsp
Sour Cream
•
1 1/2
Tbsp
Extra-Virgin Olive Oil
•
1
Lemon
, juiced
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C).
2.
Peel the Kabocha Squash (1), remove the seeds and cut off both ends.
3.
Cut the squash into 3 centimeter wedges.
4.
Place in a bowl with Olive Oil (1 Tbsp), Fresh Thyme (1 bunch), and a sprinkling of Salt (to taste). Toss to combine.
5.
Place wedges on a baking sheet and set in the middle part of the oven to bake for about 20 to 25 minutes until the squash is cooked through but al dente. Set aside and keep warm.
6.
Heat a sauté pan over medium heat, and drizzle in a few drops of Olive Oil (as needed).
7.
Place the slices of Prosciutto (4 slices) on the pan and press each with using a paper towel or cloth napkin. Cook for 1 to 2 minutes on each side until crispy. Remove to a plate and set aside.
8.
Place the Roquefort Blue Cheese (1/4 cup), Sour Cream (1 1/2 Tbsp), Extra-Virgin Olive Oil (1 1/2 Tbsp), @juice from Lemon (1), Salt (to taste), and Ground Black Pepper (to taste) in a blender.
9.
Puree until smooth.
10.
Lightly crush the Hazelnuts (1 Tbsp) and place them in a large mixing bowl with the Arugula (1 bunch), Curly Endive (1 handful), Pumpkin Seeds (1 Tbsp), and warm squash wedges.
11.
Drizzle in some olive oil, and squeeze a few drops of fresh Lemon Juice over the salad. Season with Salt (to taste) and Ground Black Pepper (to taste) and toss gently to combine.
12.
Spoon some of the dressing onto the middle of 2 plates.
13.
Place equal portions of the salad on top of the dressing then garnish with fresh shavings of Parmesan Cheese (to taste).
Nutrition Per Serving
CALORIES
578
FAT
33.1 g
PROTEIN
20.6 g
CARBS
63.3 g
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