Kale is the new superfood, full of flavor and nutrients. Also called “borecole,” it’s closely related to wild cabbage in the way it grows. Kale has iron, vitamin K, and is loaded with antioxidant nutrients. Couple this veggie with pomegranate seeds and you have a powerhouse salad!
Compounds found in pomegranates are called punicalagins and have been shown to aid heart and blood vessel health. Punicalagins are the major component in the pomegranate that have health benefits. Some of the benefits include helping to lower cholesterol.
This salad is a delightful combination of savory and sweet flavors with the added joy of a crunchy and robust texture. Enjoy it as a quick lunch or a side to your main protein at dinner.
Butternut squash 4 cups curly purple kale (also known as borecole) 1 pomegranate 1 cup chopped pistachio nuts salt and pepper to taste 1 tablespoon maple syrup 2 tablespoons cider vinegar 2 tablespoons olive oil
Place butternut squash in the oven and bake at 350 degrees for 30 minutes. Slice the butternut squash in half and scoop out the seeds. Peel the squash and cube.
Place kale in a pan with a inch of water and cover and steam about 1 minute.
Remove pomegranate seeds and place in a bowl. Add chopped pistachios. Add to the kale and add butternut squash to the mix.
Mix together olive oil, apple cider vinegar and maple syrup. Add to the kale mixture and mix well. Can serve with any protein dish including fish, chicken, pork or tofu.
Kuri squash is similar to pumpkin but with a thinner skin. It has a sweet taste to it, and when paired with savory sausage and walnuts rounds out to become a perfect fall dish. Together, the ingredients provide all types of nutrients that will keep your immune system healthy throughout the change in seasons as the days become shorter and cooler.
Any winter squash is a decent source of cartenoids which are key antioxidant nutrients. Three key antioxidants found in winter squash are zeaxanthin, beta-cryptoxanthin and lutein. Antioxidant nutrients are important to neutralize free radicals. Also present are vitamins A and C, manganese, B6, potassium and folate. Winter squash is also very high in fiber.
Ingredients: Kuri Squash
Sausage (I used Trader Joe’s!)
1/4 cup toasted walnuts
2 cups baby spinach
Kerrygold light butter
Preheat oven to 350 degrees. Add the squash to a baking pan that is filled with about a inch of water and bake until soft.
While squash is baking take a saute pan and place on stove on medium heat. Add olive oil, garlic, red onion and saute until soft. Add sausage and as it begins to cook slice it so it will begin to eventually crumble. Add the walnuts to a side of the pan and allow to toast in the oil. Once sausage is cooked through mix all ingredients together and then top with spinach. Allow spinach to cook through and blend into the sausage mix. Add nutmeg.
Take squash out of oven and slice in half and remove seed. In bottom of half of the squash add 1 tablespoon maple extract and 1 teaspoon of light Kerrygold butter. Then add sausage mix to each squash and place in oven and cook for about 10 minutes.