Wednesday, November 26, 2014

Acorn Squash Barley Salad with Kale

I love pumpkin and squash in general. I like how its sweetness contrasts with the spiciness of the black pepper. The garlicky kales really elevates it. The recipe is adapted from one I found on Epicurious website:
I actually ate it for dinner, and the leftovers were still good reheated the next day.

Acorn Squash Barley Salad with Kale
makes two generous servings

1 small acorn squash
1 T butter
1 cup boiled pearl barley
2/3 bunch kale, leaves thorn in small piece (remove the tough centers)
1 T olive oil
4 T chopped onion
1 garlic clove, thinly sliced
1 tsp white wine vinegar or lemon juice
  1. Reheat the oven to 375F 
  2. Peel the squash and dice in 1/2 inch cubes.
  3. Toss with the melted butter and season with salt and pepper.
  4. Roast for about 35 minutes or until fork tender and slightly caramelized around the edges. Stir midway through baking if needed.
  5. While the squash cools heat the olive oil and saute the onion for a couple of minutes.
  6. Add the garlic and cook 30 seconds.
  7. Quickly saute the kale stirring frequently. It would take another couple of minutes at most.
  8. Season the kale with salt.
  9. Mix all ingredients in a bowl.
  10. Add vinegar (or lemon juice) and season with additional salt or olive oil if needed.
  11. Enjoy!

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