Wilted Kale Salad with Warm Mustard Shallot Vinaigrette and Spicy Butternut Squash
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
 
gluten-free, grain-free, dairy-free, paleo, egg-free, nut-free, whole30
Ingredients
Spicy Butternut Squash Croutons
  • 1½ cups cubed butternut squash, ½-inch cubes
  • 2 tablespoons arrowroot starch
  • ¼ teaspoon garlic powder
  • pinch of cayenne or ground chipotle
  • sea salt, to taste
  • coconut oil, ghee, tallow, lard
Wilted Kale
Warm Mustard Shallot Vinaigrette
  • ¼ cup Terra Delyssa Organic Olive Oilor bacon grease,
  • 1 cup thinly sliced shallots
  • 2 teaspoons honey or maple syrup*
  • 1 teaspoon whole grain mustard
  • ¼ teaspoon sea salt
  • 2 tablespoons white balsamic or apple cider vinegar
Instructions
  1. Making the Butternut Squash Croutons. Fill a medium sized pot with water and bring to a boil over medium-high heat. Have a large bowl with ice cold water and ice cubes set up for an ice bath, nearby. Add the squash to the boiling water and allow to boil for 3-4 minutes, to soften slightly. Immediately place into the ice bath to stop the cooking and only allow to stay there for 1-2 minutes (you only want to stop them from cooking further, you don't want them waterlogged). Remove and place on a baking sheet lined with paper towels, blot with additional paper towels to get them super dry. Add the squash to a bowl and toss with arrowroot starch, garlic powder and sea salt.
  2. Heat 1-inch of oil of your choice over medium-high high in a small pan. Once the oil it hot, working in batches add the squash to the oil, tossing it gently as it cooks. Let it cook for 2-3 minutes, until the outside is crispy and the squash is tender, but not mushy. Add to a paper towel lined plate and continue frying the rest. Season with sea salt and a pinch or two of cayenne or ground chipotle. Set aside.
  3. Wilt the Kale. Add 2 tablespoons of oil of your choice to a large pot and add the garlic. Immediately toss in ¼ to ⅓ of the kale and stir until it starts to wilt. Continue with the remaining kale, as necessary. Cover and cook, stirring often, until tender, about 8 to 10 minutes.
  4. Make the Warm Mustard Shallot Vinaigrettte. In a skillet, heat the olive oil (or bacon grease) over a medium heat. Add the sliced shallots and stir often as they cook, 2 to 3 minutes. Add the honey, mustard and sea salt and cook until golden brown, another 3 to 5 minutes. Remove from the heat and stir in the vinegar.
  5. Add the kale and butternut squash croutons to a serving plate or bowl. Pour the warm dressing over the salad and toss well to coat. Serve warm.
Notes
leave out the honey/maple syrup for Whole30
Recipe by Tasty Yummies at https://tasty-yummies.com/wilted-kale-salad-warm-mustard-shallot-vinaigrette/