Kale & Turmeric Squash Salad

2 faves
Nutrition per serving    (USDA % daily values)
Uploaded by: cb1aeab89f25


Add a comment

Ingredients for 4 servings

1 medium butternut squash, peeled and chopped into 1/4 inch chunks

1 bulb of garlic, peeled so you have a handful of cloves (slice in half if they’re big pieces)

Approx. 6 cups of chopped kale

A few stalks of scallions

1/4 cup pine nuts

1/4 – 1/2 tsp. ground turmeric

Pinch of sea salt

Black pepper

2 Tbsp. of Ghee

Olive oil



Melt the ghee in a pan, then combine in a bowl with the squash, garlic, sea salt, black pepper, and turmeric so everything is nice and mixy. Bake at 350°F for 35-40 minutes on a baking sheet, mixing every once in a while so the squash cooks evenly. Spread out the pine nuts on a separate backing sheet and bake with a bit of sea salt on the top rack for 5 minutes, so the pine nuts begin to turn a golden brown. As you approach the end of the bake time, blanch the kale for 2-3 minutes in water or homemade stock, strain it, and sprinkle with a bit of olive oil. When ready to serve, combine the squash mixture, kale, pine nuts, and some chopped scallions.

View instructions at
Diana Chaplin

You might also like

Grilled Zucchini Salad
Not Without Salt
Tomato, Corn And Zucchini Salad With Brown Rice
The Year In Food
Corn And Zucchini Salad
Framed Cooks
A Big, Beautiful Harvest Salad With Delicata Sq...
The Year In Food
Delicata Squash Salad With Roasted Potatoes And...
The Year In Food
Spaghetti Squash With Arugula Walnut Pesto
Bakers Royale
Summer Squash Salad With Little Gems
The Year In Food
Cucumber And Zucchini Carpaccio Salad Recipe
White On Rice Couple
Summer Squash Salad With Lemon Citronette
Cookie and Kate
Butternut Squash Salad With Pomegranates And To...
Pamela Salzman