In some way, I think we can all relate a bit to kale.
Deep down we all have a kale like element in us. Some people might describe us as course, bitter, the kind of girl who is popular in school, but no one really knows why. I don't think that kale ever wanted to be thrown into the healthy food group. After all, it's curly, contains gigantic ribs that need to be removed, and its taste is acquired. I don't know about you, but I think that kale may be just a little exhausted after being hyped as a super food since 2005. It's time for a little rest and relaxation. It's time to massage your kale.
The thing is that I am actually serious. Kale is virtually inedible raw, unless your stomach is made out of sandpaper or something. That being said, kale doesn't need to be cooked, it just needs a good o'l fashioned rub down. So start off like you would any massage, grab your oil, whip out your massage table, play some serene music. Just kidding, but you will need some oil. Since kale is thick and fibrous, massaging the leaves helps break down the tough cell structure. Not only is it softening the leaves, but it makes it easier to eat. Just make sure you remove all of those tree trunk like ribs from the leaves before you start working. I like to cut my kale finely and almost shred it. A good way to do this is to throw your leaves into a food processor. How do you massage kale you ask? Well maybe it is something that comes naturally to me, but I think of it like kneaded bread. Just get in there with your hands and start working it.
So it has only been a few days of Fall officially, and the butternut squash isn't even being hyped yet, but I couldn't wait to make this salad. I love the combination of kale and brussels sprouts and I use it often in my Kale Caesar salad and my Kale Detox Salad. This recipe combines the squash with pepitas (a fancy word for pumpkin seeds), cranberries, apples and goat cheese. Can you think of anything more delicious and more autumnal? I willfully helped myself to two portions of this salad for lunch today. Oh, and the easiest way to make shaved brussels sprouts is to pulse them in your food processor :)
Ingredients:
1 bunch Kale, rinsed and finely chopped
2 cups shaved brussels sprouts
3/4 cup olive oil (divided)
1/2 tsp kosher salt
1/3 cup dried cranberries
1 small butternut squash cubed
1/2 cup crumbled goat cheese
1/2 cup raw pepitas
1 apple diced
1/3 cup sliced red onion
1/2 cup olive oil (divided)
1/4 cup apple cider vinegar
1 tbsp dijon mustard
1/2 tsp ground pepper
1 tbs honey
Preheat the oven to 400 degrees F. On a lined baking sheet, coat squash with 1 tbsp olive oil. Bake for 25 - 30 minutes, and flip the squash halfway through. Remove from oven and set aside to cool. Lay out pepitas on a lined baking sheet and bake for 8 minutes.
Meanwhile, in a large bowl coat kale with 1/2 cup olive oil and kosher salt. Working with your hands, work the oil into the kale for about 3 minutes until the kale becomes soft and wilted. Stir in the brussels sprouts, cranberries, goat cheese, pepitas, diced apple, red onion, and butternut squash. Whisk together remaining 1/4 cup of olive oil, cider vinegar, dijon mustard, pepper and honey. Pour over the salad and toss to combine all ingredients.
1 bunch Kale, rinsed and finely chopped
2 cups shaved brussels sprouts
3/4 cup olive oil (divided)
1/2 tsp kosher salt
1/3 cup dried cranberries
1 small butternut squash cubed
1/2 cup crumbled goat cheese
1/2 cup raw pepitas
1 apple diced
1/3 cup sliced red onion
1/2 cup olive oil (divided)
1/4 cup apple cider vinegar
1 tbsp dijon mustard
1/2 tsp ground pepper
1 tbs honey
Preheat the oven to 400 degrees F. On a lined baking sheet, coat squash with 1 tbsp olive oil. Bake for 25 - 30 minutes, and flip the squash halfway through. Remove from oven and set aside to cool. Lay out pepitas on a lined baking sheet and bake for 8 minutes.
Meanwhile, in a large bowl coat kale with 1/2 cup olive oil and kosher salt. Working with your hands, work the oil into the kale for about 3 minutes until the kale becomes soft and wilted. Stir in the brussels sprouts, cranberries, goat cheese, pepitas, diced apple, red onion, and butternut squash. Whisk together remaining 1/4 cup of olive oil, cider vinegar, dijon mustard, pepper and honey. Pour over the salad and toss to combine all ingredients.
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