We are now officially in the fall season. The calendar is nearing October, the temps have dropped, leaves will be changing color and falling soon, and summer vacations seem like a distant memory somehow. But, with every season comes a chance to make some different recipes which highlight the bounty of that time period’s harvest. With the cooling temperatures, greens are experiencing their second boon of the growing season, and squashes are transforming from the ubiquitous plain summer squash to the more flavorful butternut.
Kale gets a bad wrap. Sure it’s a bit tougher than the other greens, and mainly features as a mere additive to a simmering soup or stew, but that doesn’t mean you can’t change its nature and have it as a featured item in a lovely salad. It’s fairly simple. All you have to do is give it a little massage! That’s right, just add a little lemon juice and get your fingers working lightly on the chopped greens. After about 5 minutes, the greens are relaxed and ready to deliver. I paired it with some roasted butternut squash, toasted pine nuts, nutty and supple farro, and punctuated it with some pickled onions.
Kale Autumnal Salad
Pickled Onions
Red onion
1 cup distilled white vinegar
⅓ cup sugar
Heavy pinch of salt
Farro
1 cup farro
1 cup beef broth
1 cup water
Salad
1 lb cubed butternut squash
Pine nuts
½ lb chopped kale greens
Lemon
Flaky sea salt
Extra-virgin olive oil
A couple of hours prior to preparing the salad, halve and cut your onion into ¼” slices. Place in a mason jar.
Combine the remaining ingredients in a small pot set over medium heat. Heat through and stir occasionally, until the sugar has dissolved. Then, pour the pot contents into the mason jar. Place the top on the jar (but don't secure the lid) and let it sit on the counter, for about an hour or so, until fully cooled.
Then, secure the lid and place it in the refrigerator until ready to use. Pickled onions will hold in the fridge for about 2 weeks.
About 45 minutes prior to serving the salad, preheat the oven to 350 degrees.
Combine the farro ingredients in a pot, along with a heavy pinch of salt, and bring to a boil. Reduce the heat to low and slowly simmer, covered, for 35 minutes. Turn off the heat and let the farro sit an additional 10 minutes. Fluff with a fork and keep covered until ready to use.
While the farro cooks, place the squash on a foil-lined baking sheet and drizzle with oil. Toss to coat and season with some salt and pepper. Bake in the oven for about 30 minutes, flipping half-way through. Reserve.
While the farro and squash cook, toast a few tablespoons of pine nuts in a skillet set over medium heat, tossing frequently. Once they take on some color, transfer to a bowl to cool.
About 5 minutes before everything is ready (or you’re ready to serve the salad), place the greens in a large bowl. Juice 1 lemon over the greens and massage the kale gently, for approximately 5 minutes. After 3 minutes, sprinkle in some flaky sea salt and continue to rub the greens.
To assemble, add the farro and squash to the greens and toss briefly. Season with pepper and drizzle on some olive oil. Then add in about half of the pickled onions (drained) and toss once more. Taste for any seasoning needs.
Serve and garnish each salad with some toasted pine nuts.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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