Kale & Delicata Squash Salad

Yield: 8 Servings

Chef: Chef Brian Streeter

Ingredients

2 bunches Lacinato kale (cavolo nero)
¼ head cabbage
2 c. delicata squash, seeds removed
2 T. olive oil
1 c. puffed rice
salt and pepper
¼ c. fermented black garlic, peeled
2 T. red wine vinegar
4-5 T. extra virgin olive oil
pinch salt
¼ c. toasted pumpkin seeds
3 T. green onions, sliced

Preparation

Remove the stems from the kale and rinse in cold water. Dry in a salad spinner. Cut crosswise into ¼-inch thick pieces. Cut the cabbage the same thickness as the kale. Cut the delicata squash in half lengthwise and clean out the seeds and discard them. Slice the squash into 1/4-inch half-moons. Lightly oil and season with salt and pepper. Place them in a sheet pan and bake in a 400˚F oven for 10-15 minutes until light brown in color and cooked through. Remove and allow to cool.

Place the garlic in the work bowl of a food processor with the vinegar, olive oil and salt. Process until smooth. Reserve.

To make the salad combine the kale, cabbage, squash and rice with half of the black garlic vinaigrette. Season with salt and pepper and toss to evenly distribute. Garnish with the pumpkin seeds and green onions.

Enjoy with a glass of Cakebread Cellars Annahala Pinot Noir.