Kale Salad with Butternut Squash, Dried Cranberries & Pepitas
Serves: 6 to 8
For the Kale Salad
  • 1 large bunch of kale, washed, tough stems removed, and leaves cut into bite-sized pieces
  • ½ a medium butternut squash, peeled, seeded, and cut into ½-inch cubes
  • 1 tablespoon olive oil
  • ½ teaspoon pimentón (smoked paprika), divided
  • ½ teaspoon chipotle powder, divided
  • Salt and black pepper, to taste
  • 1 cup raw pepitas (pumpkin seeds)
  • 1 cup dried cranberries
For the Spicy, Smoky Balsamic Vinaigrette (Make about 1 cup)
  • 1 small handful (about ¼ cup) fresh parsley leaves
  • 1 medium garlic clove
  • ½ jalapeño pepper, more or less to taste
  • 1 tablespoon Dijon mustard
  • ⅓ cup balsamic vinegar
  • 2 tablespoons lemon juice
  • ¼ teaspoon pimentón
  • Salt and black pepper, to taste
  • ½ cup extra virgin olive oil
  1. Turn the broiler on high, and move your oven rack to the upper-middle position.
  2. In a medium bowl, mix the squash, olive oil, ¼ teaspoon pimentón, ¼ teaspoon chipotle powder, salt, and pepper. Transfer the squash to a rimmed baking sheet and broil, stirring occasionally, until tender and starting to brown, about 10 minutes. Allow to cool slightly before assembling the salad.
  3. Meanwhile, set a small skillet over medium heat and add a touch of olive oil. Add the pepitas, the remaining pimentón and chipotle powder, a pinch of salt, and a few grinds of pepper. Toast the pepitas, stirring frequently, until they smell nutty and start to brown, about 5 minutes.
  4. In a large bowl, combine the kale and vinaigrette, using as much or as little dressing as you like. Add the squash, pepitas, and dried cranberries, and toss to combine. Season to taste with salt, pepper, and more dressing, as necessary.
  5. For the Spicy, Smoky Balsamic Vinaigrette: In a food processor or blender, whirl the parsley, garlic, jalapeño, mustard, and spices until puréed. Add vinegar, lemon juice, pimentón, salt, and pepper, and process until the ingredients well-blended. With the motor running, drizzle in the olive oil and blend until emulsified. Season to taste, adding more lemon juice, oil, salt, pepper, or spices as necessary.
Have fun with this salad and make it your own–add more or less of any of the ingredients, if you like. It’s pretty forgiving and tasty no matter what.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/kale-salad-butternut-squash-dried-cranberries-pepitas/