Kale, Gorgonzola, Butternut squash, Apple & Strawberry Salad with Date Vinaigrette

FullSizeRender

A simple warm salad for these colder months. I love the sweetness that the dates give to the dressing, to add some more flavor I added a shot of port. It’s important to really massage the kale with the vinaigrette to make it softer and for the dressing to really get through.

This recipe serves 3.

Ingredients:

For the salad:        

200grs of shredded kale

1 granny smith apple, thinly sliced

1 small butternut squash, chopped into small cubes

200grs of gorgonzola, crumbled

6 large strawberries, cut into small cubes

3 tablespoons of olive oil, to cook the butternut squash

Salt

Pepper

For the date vinaigrette:

1 small white onion, chopped very fine

5 tablespoons of olive oil

8 small dates, chopped very fine

1 shot of port

1/3 cup of red wine vinegar

1 tablespoon of honey

Salt

Pepper

 

To make the vinaigrette, place the olive oil in a medium pan over medium heat. Once the oil is hot, add the onions, dates, salt and pepper. Lower the heat to low and cook for about 6 minutes, while stirring. Then add the shot of port and cook for about 2 minutes, to let the alcohol evaporate. Turn off the heat and transfer it to a jar with a lid. Add the vinegar and honey. Close the jar and shake it to emulsify the vinaigrette. Taste for salt and pepper.

Pour 3 tablespoons of olive oil into a large pan over medium heat. Once it is hot, add the chopped butternut squash, salt and pepper. Cook for a few minutes, stirring from time to time until it is cooked through. Set it aside.

Place the shredded kale in a large bowl. Add the vinaigrette and massage the kale with your hands. This will allow the dressing to really get in.

Divide the kale among 3 plates. Then add the butternut squash, strawberries, gorgonzola and apple. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Apricot, Date & Walnut Spiced Bread

IMG_5577

This spiced loaf is great to eat on its own but it also works well paired with some blue cheese. The sweetness of the loaf complements very well the strong cheese. We ate it with some Bleu d’Auvergne and fig jam on Saturday as part of our dinner. The apple sauce really keeps this loaf moist and it’s easy to pack, so it makes a nice edible gift as well.

IMG_5579

This recipe is for a medium size loaf pan.

Ingredients:

1 ½ cups of all-purpose flour

½ cup of sugar

1 teaspoon of baking soda

1 teaspoon of cinnamon powder

½ teaspoon of grated nutmeg

1 cup of apple sauce

½ cup of sour cream

10grs of melted butter

Pinch of salt

100grs of chopped walnuts

1 cup of chopped dried apricots

1 cup of chopped dates

Zest of 1 orange

 

Preheat the oven to 180C/350F. Line a medium loaf pan with parchment paper. This just makes it easier to remove the loaf afterwards.

Mix all of the ingredients in a large bowl. Pour the batter into the mold. Tap to get rid of any air bubbles.

Bake for about 40-50 minutes, until golden and a toothpick inserted in the middle comes out clean.

For more foodie inspiration, you can follow me on Instagram and Facebook.