dinner tonight: butternut squash kale salad

 

FOR THE SALAD

1 butternut squash - split and roasted with salt, adobo powder, agave
1 handful kale per person - massaged with a tiny amount of olive oil and salt 
1/4 sweet onion sliced and lightly pickled (sugar/salt/water) 
1 handful feta cheese crumbles (or to your liking / i used around a cup)
1/4 cup pumpkin seeds toasted 
1/4 cup pecan toasted 

PICKLED ONIONS

1/2 medium onion - red onion, sweet onions what's on hand

1 TB sugar/maple syrup

2 TB apple cider vinegar 

2 TB water 

pinch of salt 

FOR THE CILANTRO-LIME CASHEW DRESSING

1/4 cup cashews soaked

3 TB water - for making cashew cream

1 cup cilantro
2 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
Juice of 1 lime
1 teaspoon grated lime zest, preferably organic

In a blender or food processor, combine all ingredients and blend until finely minced and incorporated.

TO MAKE THE SALAD

Split the butternut in half, salt/season and a bit of agave on the squash and bake at 400F for 45 or until a knife goes thru easily. 

Prep the Kale, destem the kale. 

Once all the kale is ready, now massage the kale with a touch of oil and pinch of salt. 

massage for several minutes or until the kale has soften. 

Pickle the onions, slice the onions and then soak the onions in