LEARNING TO LOVE KALE.

The kale trend. 

As you know Kale is quite the controversial green. Some people love it for it's outstanding health benefits, crunchy texture, and unique flavor. Other people find it to be too bitter, tough to chew, and even say in large amounts it can be poisonous. I have not eaten too much kale in my life, but it is a vegetable that interests me very much! After reading a very articles I have come to the conclusion that kale is worth its uproar. Eating kale twice a week can have a significant impact on your diet. It fills you up quickly and it can be used in so many ways, where other greens wilt when cooked. 

This recipe is for the people who are a bit afraid of kale. Afraid that it just can't be as good as other lettuce. I have a few tips for a budding relationship with kale.

1. Always, always, always wash your kale! You should really wash every item of produce that comes through your door, but kale especially needs washed before use. Kale holds a lot of dirt due to its shape. Washing makes sure to get rid of anything nasty lying between the leaves.

2. To break kale down, use acid. Cooking is about balancing flavors. Using a bit of lemon juice to retract the bitter flavor of kale and make it more pleasant to eat changes things a lot.

3. Utilize all flavors. If you have read my post about flavor profiling, then you know just how important it is to hit all parts of the palate when creating a delicious meal. This salad recipe really does that. From salty to sweet to sour to earthy to spicy, it has it all. You can take that ideal and apply to any kale dish.

I know that with these tips you will start to fall in love with this super healthy green. There are so many recipes online to be inspired by. Anything from smoothies, stir fry's, side dishes, tacos. It's all out there, just be sure to remember my tips and give this salad a try!

KALE SALAD with CARAMELIZED SHALLOTS, SWEET BUTTERNUT SQUASH, AND CREAMY LEMON DILL DRESSING

Serves: 2 meal portions

Ingredients:

// SQUASH //

• 1 1/2 cups of butternut squash
• 1/2 tablespoon of raw honey
• 1 teaspoon of grape seed oil
• 1/4 teaspoon of sea salt
• 1/4 teaspoon of pepper

// SHALLOTS //

• 1/2 shallot, thinly sliced
• 1/2 teaspoon of grape seed oil
• 1 teaspoon of maple syrup
• 1/4 teaspoon of sweet smoked paprika
• 1/8 teaspoon sea salt
• 1/8 teaspoon of pepper

// DRESSING //

• 4 tablespoons of lemon juice
• 1/8 cup of plain, organic yogurt
• 2 tablespoons of almond milk
• 1/2 teaspoon of dried dill
• 1/2 teaspoon of ground mustard seed
• 1/4 teaspoon of sea salt
• 1/4 teaspoon of pepper
• 2 teaspoons of honey

// FINISHING TOUCHES //

• 3 cups of washed kale
• 1/8 cup of sunflower seeds
• 1/8 cup of dried fruit

Steps:

1. Preheat your oven to 450'F. In medium size bowl, toss the squash, honey, salt & pepper together. My squash came pre-cut, frozen from my local health foods store, otherwise just cut yours into small cubes. Drizzle the oil over a sheet tray and lay the butternut squash on it in one even layer. Roast this for 7 to 10 minutes until some edges are charred and the squash is soft. Allow to slightly cool before adding to the salad
2. In a small saute pan, heat the grape seed oil for the shallots over medium heat. When the oil is hot, add in the salt, pepper, & shallots. Begin to caramelize the shallots gradually until they turn golden brown. It should take about 5 to 7 minutes or so. Once they are almost done, pour in the maple syrup and sprinkle in the paprika. Stir until the maple syrup dissolves and set aside.
3. Before assembling the salad, double check that your kale is washed properly. In a large bowl, add in all of the dressing ingredients. Whisk these together until combined. Break the leaves of the kale, keeping the stem out, into small pieces. Toss the kale in your dressing and allow to sit for 4 minutes to help breakdown the kale. 
4. After the time is up, throw in the shallots, squash, and half of the sunflower seeds. Toss the salad one last time to ensure everything is evenly throughout the salad. Plate a heaping portion with tongs and garnish with the dried fruit and remaining sunflower seeds.