I have been slowly working my way through all the winter squash we grew last fall.
I roast them, skin them and cut them into cubes, this makes them easy to use at a moment's inspiration. My favorites squashes these days are butternut and kabocha.
I like to make a basic massaged kale salad and add the goodies right before I serve it.
Here's my basic recipe:
1 bunch kale, stemmed, washed and torn into small pieces
the zest from one lemon or lime
the juice from one lemon or lime
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
Give it a couple minutes of good massage.
I had this basic salad and decided to bring it to a friend's to accompany the lentil soup she had made for lunch. Peering into my fridge I saw the roasted squash and some cooked beets, I cut both into small cubes and added some pumpkin seeds. Wow, the sweetness of the beets and squash were a great compliment to the tart lemon flavored kale, the pumpkin seeds added a crunchy texture.
This version has become my favorite.
