The anticipation of fall is almost as good as it finally arriving. Thinking about the cool crisp air, the smell of the leaves as they fall, and all the vibrant colors they bring. Warm food scents, like pumpkin spice, apple, and many varieties of squash. When the weather hasn’t cooled just yet, but I’m craving fall flavors, I always make this salad. It’s hearty enough to be a meal, or a light side dish, and since the kale is hearty, it can last with the dressing for days in the fridge!
Fall Kale Salad
1 bunch dinosaur kale chopped in slices
1 butternut squash
1/2 c dried cranberries
¼ c sliced almonds
1 c lentils
Slice the kale and put into a bowl. Cube the butternut squash, drizzle with olive oil, sprinkle with salt, and roast on 350 for about a half hour. Let cool completely, then toss into bowl with kale. Meanwhile cook lentils according to package instructions and let cool completely before adding to the bowl. Over medium heat toast the almonds in a pan just until the aroma releases and they turn a little color. Watch them so they don’t burn!
Lemon Basil Dressing
¼ c basil flavored olive oil*
Juice of ½ of a lemon
S&P to taste
Combine and whisk thoroughly to emulsify and dress the salad.
*You can usually find this in high end grocers or specialty olive oil shops like The Olive Scene in Cleveland, OH (they ship nationally!)
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