So I know many people think kale is EW, or kale is for those health conscious only eaters. NOPE! I am a big fan of curly kale, and dinosaur kale as well. I find the texture, the richer deeper flavor of the vegetable makes for a more delicious heartier meal. Kale and dark leafy greens in general should be a larger part of our diet. It can be prepared raw, cooked, in a smoothie. The recipes are endless for using kale. The more we consume it the overall better our health. We of course don't just want to eat a dry leafy. That has ZERO flavor and talk about boring. Even though the recipe is "healthy" is should still taste awesome and packed with flavor.
This weeks SALAD OF THE WEEK PICK is this Kale Curry Mushroom and Chickpea salad. This salad is actually slightly cooked and not 100% raw, which personally I like my kale to be a bit wilted.
So starting this week I am going to do a few new things with blog. Drum rolls please....
Every week there will be a salad of the week, and we are starting with this one. I want to showcase a variety of different dressings, salads, ingredients, and nourishing dishes. This week is a vegetarian recipe with a hint of curry spice. I have India on my mind since my boyfriend is traveling there for work this week. I have so many delicious and aromatic spices he brought me back a few months ago when he was there and I love opening them all up and creating magical blends of curries to play around with in the kitchen. Pairing these spices with vegetables in my personal opinion makes the dish so comforting and warming, which is exactly what I need while he is away. This recipe of Kale Curry Salad of course can take a protein like chicken, lamb, or fish. I think those would be the best paired with the kale and vegetables. Since we are in the fall season and well you know how much I adore this season (it's my favorite just in case you didn't know) adding roasted butternut squash is a perfect touch to make this a seasonal dish. The texture of butternut squash also offers a creamy bite with a contrast to the harsh bitter kale and the aromatic and earthy curry blend. This is the sweetness in the dish and awakens the palate to something on the sugary side.
Yields 2 servings
Time 15 minutes (to roast butternut squash 30-35 minutes)
4 handfulls of curly organic kale
1 cup roasted butternut squash
1 cup baby bella mushrooms - sliced
1 cup chickpeas - organic 365 brand - rinsed and drained
1 tablespoon curry powder
2 tablespoons sliced almonds
2 tablespoons olive oil
Croutons for garnish
2 tablespoons sour cream
2 tablespoons greek yogurt
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons fresh flat leaf parsley - minced
A pinch of ground cumin
1. In a saute pan with 1 TBLS olive oil over medium heat add the mushrooms and chickpeas. Let them saute for 1-2 minutes. Then add the curry powder and mix. Let them cook for another 2-3 minutes. Remove from the saute pan and place aside.
2. Then add the remaining 1 TBLS olive oil and add the kale in bunches. Let the color transform to the bright green and cook for about 2-4 minutes, each batch. Place in the large bowl with the cooked curry mushrooms and chickpeas. Add the butternut squash to the bowl as well.
3. In a separate bowl add the ingredients for the dressing. Whisk away until is it blended. Pour the dressing over the warm salad and gently toss. The warm temperature will help the dressing absorb.
4. Serve and garnish with the sliced almonds and croutons.