I "stole" more than my share of the leftovers, and can't wait to make it myself. Next to the turkey, her Autumn Kale Salad was the star of the event. My daughter-in-law, Conner, made this salad for our 2019 Thanksgiving feast and my daughter and I both begged for the recipe. Used cranberries instead of raisins and walnuts for a Thanksgiving side dish. I might have used the wrong kind of kale because it did not wilt down as well as I expected. What can I replace the honey with to make this for a vegan guest?Įasy to make but flavour a little bland. Add the raisins, nuts, and squash pieces and toss. Place it in a large bowl and add the dressing a bit at a time, using your hands to massage the kale leaves gently until the volume is reduced and they look softened and shiny. Wash and dry the kale thoroughly and slice it into thin strips. Squeeze out the roasted garlic into the dressing. In a small bowl, stir together the remaining 4 tablespoons oil, vinegar, lemon juice, honey, remaining 1 teaspoon salt, and the cayenne (if using). Spread out the squash on a large baking sheet and roast for about 20 minutes, flipping halfway through, until the pieces are browned and cooked through. Place the squash pieces in a small bowl and coat with 2 tablespoons of the oil, 1 teaspoon of the salt, and the black pepper. Step 2Īt the same time as you roast the garlic, roast the squash. Roast for 30 to 40 minutes, or until the individual cloves are completely soft.
Wrap the garlic in aluminum foil and place on a baking sheet in the oven. Drizzle 1 teaspoon of the olive oil on the garlic skins and rub it in. Trim about 1 inch off the head of the garlic, exposing the cloves.
0 kommentar(er)
