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.
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
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
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!