In the Kitchen

lunch
Have you all tried baby kale? It is simply delicious. I had it for the first time last year at one of my island favorites, The Boarding House, and have since realized that they not only stock it at my local farm but at Stop & Shop no less. I pulled together a really simple salad the other night for dinner that I thought I would share. Doesn’t take much time at all (except the roasting of the butternut squash). Give it a try and let me know what you think.

May’s Winter Salad
2 cups baby kale
1/2 cup roasted butternut squash (I cut mine up into 1 inch cubes, toss with olive oil and salt and pepper and roast for 25 minutes or so at 350 degrees)
1 to 2 Tbs. Dijon vinaigrette (recipe below)

Toss and enjoy. I had plans to add pomegranate seeds but the store was fresh out of them this week. Next time.

Dijon Vinagrette
2 Tbs. Dijon mustard
1 tsp. champagne vinegar
1 tsp. apple cider vinegar
1/2 to 3/4 cup olive oil (Once blended, I always do a taste test and sometimes I add just a little more oil to round out the flavors.)
1 tsp. honey
squeeze of lemon
salt and pepper

Whisk together and pour over your favorite greens.

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