As personal chefs, we love having recipes that are so versatile they can be a side, a main, accommodate dietary needs, or simply brighten up a tablescape.
This Winter’s Bounty Harvest Salad is a perennial favorite on our Winter menu and we think you’ll be able to see why it has been a long-time client go-to.
We make this salad with delicata squash for its quick roasting time, unique striped pattern, striking shape and delicate flavor, but you could substitute any squash that’s your favorite. The dried fruit, nuts, seeds and cheese can also be switched out to accommodate preferences.
Many of the components, like the candied pecans and citrus vinaigrette, can be made in advance, making this salad an easy dish to take to a party or to have ready with guests on the way.
Recipe: Winter’s Bounty Harvest Salad
Roasted Delicata Squash / Toasted Pepitas / Dried Sour Cherries/ Kale / Pomegranate Arils/ Candied Pecan/ Danish Feta / Citrus Vinaigrette
Ingredients
- Salad:
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- 2 heads dinosaur kale, washed and spun dry
- 1 delicata squash, cut in halfmoons and deseeded
- 1/2 cup toasted pepitas
- 1/2 cup dried sour cherries
- 1/2 cup pomegranate arils
- 4 oz Danish Feta (or Bulgarian, or French), crumbled
- 1 shallot shaved paper thin
- Candied Pecans:
-
- 1 cup pecan halves
- 3 tbsp brown sugar
- a pinch of salt
- 3 tsp water
- Citrus Vinaigrette:
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- 1/2 tsp dijon mustard
- 1/2 shallot, finely minced
- 2 tsp lemon juice
- 1 mandarin orange, juiced
- 2 tbsp White Balsamic
- 1 tsp honey
- salt & pepper
- 1/2 cup of EVOO
- 1 whole grapefruit, segmented
Cooking Instructions
Roast Squash at 400º for about 15 min until fork tender, but not falling apart, we want it to hold its shape.
For the pecans: Line a baking sheet with parchment paper or a silicone baking mat. Add brown sugar, salt, and water to a medium skillet. Place the skillet over medium heat and cook, stirring often until the brown sugar melts into a bubbling sauce, about 1 minute. Stir in the pecans so that the brown sugar sauce coats them. Cook, stirring the entire time, until the pecans look candied and smell nutty, 2 to 3 minutes. As the nuts heat up in the pan, the sauce will slowly coat them and become shiny. Watch closely as the nuts cook so that they do not burn. Transfer the candied pecans to the prepared baking sheet and spread into one layer. Allow the pecans to cool down, and then break them up before serving.
For the dressing: In a bowl, whisk together all ingredients, dijon, minced shallot, juice from lemon & mandarins, honey, white balsamic, salt & pepper and EVOO. You can also put it in a small Mason jar and shake hard, or if you like it creamy, use an immersion blender to mix the ingredients, set aside
Cut kale into bite size pieces, and put into a bowl with a very small drizzle of olive oil, and a pinch of salt & pepper and gently massage the kale for a few minutes to help alleviate the bitterness and toughness. Toss other ingredients into the bowl and pour a couple tbsp of dressing in to lightly coat. Then plate.
Feeling inspired? Great! Feeling tired? Even better… we’ll happily cook this for you along with a full dinner party menu. We handle the work so you can skip straight to the good part: eating.
Planning a dinner party or looking for help with your weekly meals? Get in touch here, we’d love to cook for you.
