If you’re like me, the Holidays brought days of revelry and an abundance of delicious food like these Palestinian lamb and ricotta pies below.
It was a wonderful time, but you can only eat so many pastries, cookies, and pies.
Which is where this simple winter salad enters. Greens to the rescue. This is a beautiful salad and terribly easy. (Delicious too.)
This is how you do it:
A Simple Winter Salad
1 Large Bunch of Kale
1/2 Butternut Squash
Olive Oil and Salt to Taste
3 tablespoons sesame seeds
The juice of half an orange
Begin by preheating the oven to 400 degrees F. Then, cut the butternut squash in half, remove the seeds and peel one half. Cut it length-wise and then into thin pieces cross-wise. Lay the pieces on a cookie sheet and lightly drizzle with olive oil and salt. Keep the pieces spaced on the tray so that they will brown. Roast for 15-20 minutes until soft and brown. While the squash is roasting, prepare the kale. Wash it and remove the stems. Rip the kale into pieces and toss with olive oil and salt and lay on a cookie tray. Roast for 5-7 minutes until beginning to crisp up. Remove from the oven and let cool. Toast the sesame seeds in a small pan on the stove. Heat up the pan and then add sesame seeds to hot pan and toast for 2-5 minutes until lightly brown. Assemble the salad. First the kale, then the squash, then the sesame seeds, and finally a squeeze of orange.
If you want, you could also add dried cherries or toasted walnuts or even fresh pomegranate seeds!