Delicious Salad Cups

© Annabel’s & Co. Catering, 2015

KALE SALAD WITH BUTTERNUT SQUASH AND LENTILS

I got this recipe from my niece who moved to Southern California. The salad is delicious but the dressing is the real stand out!

1 pound butternut squash (you can buy it already cubed at Costco and grocery stores – it’s a lot easier this way)
1/4 cup olive oil
1/2 teaspoon salt
2 Tablespoons white wine vinegar
2 teaspoons agave nectar or pure maple syrup
1 teaspoon Dijon mustard
1 1/2 teaspoons ginger, finely minced
1 clove finely minced garlic
8 ounces kale, stems removed and torn into bite sized pieces (about 8 cups)
1 1/2 cups cooked brown (or any color really) lentils

Preheat oven to 425.
Line a cookie sheet with parchment paper.  Spread the squash out on a single layer and drizzle with 1 tablespoon olive oil.  The single layer is important because you want the squash to roast.  If it’s too overcrowded it will steam the squash and make it mushy. Sprinkle with 1/4 teaspoon salt and toss with your hands to coat.
Put in the oven for about 25 minutes turning the cookie sheet 1/2 way thru. You want it to be a little brown on the outside and tender on the inside.  Remove from oven and cool.

Stir together vinegar, agave or syrup, mustard, ginger, garlic and remaining 1/4 teaspoon salt. While stirring, drizzle the remaining olive oil slowly into the dressing.

In a large bowl add kale, drizzle in the dressing and toss it around to coat.  Add the cooled squash and lentils and toss a little bit. Taste for seasoning and serve!

DELICIOUS RADICCHIO AND ARUGULA SALAD WITH DATES, HAZELNUTS AND FETA

Photo by Kiyoshi Togashi

YIELD: Makes 6 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Ingredients

1/2 cup hazelnuts
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
2 small heads of radicchio (15 ounces total), cut into 1-inch pieces
2 cups arugula
12 dates, pitted, quartered lengthwise
3 ounces feta cheese, crumbled
Preparation

Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper.Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.

Delicious Chopped Salad

© Annabel’s & Co. Catering, 2014