Butternut Squash Kale Salad with Brown Butter Dressing

Dinner, Salads

It’s Wednesday. I’m all sorts of sleepy. I have a huge to-do list. Yet my brain keeps replaying how Teresa (from RH of New Jersey) pronounces “cumin” and says “ingredient-enses.” Wish I could get that out of my head. For real.

I’m also looking at my google reader and obsessing over my new blog addition. No. No. It’s not a new fashion or food blog or lifestyle blog. I want to share it. It’s major. Just kiss your whole morning productivity away because you’re in for it.

Wait. Hold on. I have to say something before I share my new obsession. The disclaimer is this: Of course I would never hurt an animal, and yes, I’ve had a hurt animal before and my heart cried. Literally. But holy geez…is this cute.

It’s a tumblr called…wait for it…wait for it…Animals with Casts. OMG! OMG! OMG!

I imagine you right now clicking over and saying outloud, “OMG! Look at that dude. He’s hurt…he’s gotta cast…it’s pink(?)…someone signed it(?)…and it’s all so…so…CUUUUTE!”

It’s just a gigantic damaged animal cute-fest. It’s crazy. All I want to do is reach through the screen, smother them, console them and make them homemade dog and cat treats. UGH!

And dog soup. I’ve been thinking how I can make dog soup a thing for weeks. What do we think? Beef broth, butternut squash puree, pieces of beef jerky, more veggies. I swear I’m making this happen.

PHEW! Now that I have that off my chest we can move onto food…for you humans.

The good news is that I made a salad.

The bad news is that I made a salad that has dressing made of butter.

The good news is that I made a salad that has dressing made of butter.

The dressing is delightful. The butter is cooked (with shallots) until it turns a beautiful golden brown. The shallots will caramelize, adding so much flavor to the salad.

Roasted butternut squash a.k.a cubes of Fall. They’re in there.

There’s some wild rice mixed in which gives this salad enough heft to serve as a meal rather than a side dish.

And at the last minute, I decided to add a few crumbles of goat cheese and a handful of pomegranate seeds.

They became the icing on the cake-that’s-actually-a-salad. The pomegranate added this needed subtle sweetness, along with a good crunch. And the goat cheese acted like goat cheese always acts like: awesome.

This salad is warm and cozy and the perfect thing to eat when coming in from the sort-of-cold.

Yes, you heard right…a salad that’s warm and comforting!

Butternut Squash Kale Salad with Brown Butter Dressing

Print this recipe!

Salad:
1 cup of butternut squash, cubed
Salt and Pepper
1 teaspoon olive oil
3/4 cup of wild rice
1 1/2 cups of water
4 cups of kale, washed and chopped
1 tablespoon goat cheese, crumbled
2 tablespoons of pomegranate seeds

Dressing:
5 tablespoons butter
1 shallot, diced
1 tablespoon red wine vinegar
1 teaspoon agave
1/8 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 400F.

Salad:
Line a baking sheet with parchment. This is important. Butternut squash will stick to a baking sheet. Place the cubed butternut squash on the parchment, sprinkle with salt and pepper and toss with the olive oil. Bake for 15-20 minutes, or until squash is tender.

While the squash is baking, cook up the rice. In a medium/small pot, over medium-high heat, add a tablespoon of olive oil. When the oil is hot it’ll glisten. Add the rice and mix in water. Stir in the salt, cover and cook for 15 minutes. I found that wild rice took a bit longer than usual to cook. Give it a taste test. If it needs more time (and it’s dry) add a few tablespoons of water and let it cook for 5 minutes longer.

Dressing:
Alright so now you have the butternut squash going AND the rice. Time to make the dressing! Melt the butter in a small skillet over medium heat. Add the diced shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Take a spoon and scrap the bottom of the pan. You want to make sure you get all of the brown butter bits off the bottom. That’s where the flavor is! Remove from the heat and stir in the vinegar, agave, salt and pepper.

In a big bowl toss the butternut squash, rice, kale with the dressing. Divide between plates and top with the crumbled goat cheese and pomegranate seeds.

Yields 2 servings for dinner
Yields 4 for salad appetizer

Dressing Recipe Tweaked from Tyler Florence

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35 Comments

  • Reply danielle October 19, 2011 at 7:37 am

    Yum! Looks great!! Kale is so filling and good for you!

  • Reply Katrina October 19, 2011 at 10:23 am

    I’ve still never had kale! This salad sounds lovely.

  • Reply Heather (Heather's Dish) October 19, 2011 at 12:09 pm

    brown butter in a dressing? YES!

  • Reply April was in CT now CA October 19, 2011 at 1:28 pm

    THAT is one beautiful salad. And holy “awwwwwe, dang!” cuteness @ all those poor schmoopies in casts. Treats for everyone!!

  • Reply Hilliary@HappilyEverHealthy October 19, 2011 at 1:37 pm

    I checked out the website, and the animals are adorable. I agree you just want to reach through the screen and hold them! And second this salad looks amazing!

  • Reply Bev Weidner October 19, 2011 at 1:42 pm

    DO.ING. THIS. TODAY.

  • Reply Lindsay @ Schnoodle Soup October 19, 2011 at 1:46 pm

    I still can’t do kale if it’s not in soup. But, brown butter dressing? Um, okay if I must.

  • Reply brandi October 19, 2011 at 1:55 pm

    brown butter dressing? pretty sure my heart just skipped a beat.

  • Reply Alexis @ There She Goes October 19, 2011 at 3:54 pm

    haha! i showed that exact tumblr to my boyfriend and he told me i was “sick” for thinking it was adorable πŸ™‚

  • Reply kayla @ la cucina del bargello October 19, 2011 at 4:46 pm

    okay, wait, not food related…I love that nail polish, typical. What’s the color? Love butternut squash, not so sure about the kale, but perhaps this is a good baby step. πŸ™‚

    • Adrianna
      Reply Adrianna October 19, 2011 at 5:59 pm

      It’s French Affair by Essie! P.S. You could totally sub out the kale for spinach. I bet it’d be great.

  • Reply Lori @ RecipeGirl October 19, 2011 at 5:14 pm

    LOVE this salad idea. LOVE kale. LOVE brown butter. LOVE butternut squash. LOVE you πŸ˜‰ Hey, a little tip for kale salads is to let the dressing soak in for about 15 minutes before eating. That gives it a chance to get soaked up by the kale and perhaps isn’t so rough & tough.

    I’m headed back to Sonoma this weekend for a quickie trip w/ the husband. Jealous??

    • Adrianna
      Reply Adrianna October 19, 2011 at 5:59 pm

      Oh this is an awesome tip. I’ll definitely do this next time! And yes, I’m totally jealous about a trip back to Sonoma. I need to get on that!!

  • Reply Kierston October 19, 2011 at 5:56 pm

    YUM! I think this might be the first thing you’ve posted where I have all the ingredients sitting in my fridge…fate? I think yes!

  • Reply Katrina October 19, 2011 at 6:01 pm

    YES THIS LOOKS SO GOOD! YOU’RE AMAZING!

  • Reply Hannah October 19, 2011 at 6:09 pm

    I simply love this recipe! I’m crazy for kale, and even more so for brown butter. I’ll be making this very soon!

  • Reply Jen of My Tiny Oven October 19, 2011 at 6:51 pm

    This looks amazing! I need it for lunch! I wish I had it for lunch!!

  • Reply Alicia October 19, 2011 at 7:05 pm

    This looks AMAZING! Except that I fear I will want to pour butter on all my salads once I try this.

  • Reply Scarlett Witt October 20, 2011 at 9:54 am

    Looks yummy and healthy too! Thanks for sharing!

  • Reply Heather Michelle October 20, 2011 at 10:32 am

    Yum! This looks delicious. Butter, shallots, kale… yum. πŸ™‚

  • Reply Lea October 20, 2011 at 2:56 pm

    This looks so good. And so perfect for dreary days like today when all you want to do is eat comfort food…this is much better for you than eating a big ol’ bowl of mac and cheese!

    Spiced pepitas would be great on the as well πŸ™‚

    • Adrianna
      Reply Adrianna October 20, 2011 at 11:15 pm

      Spiced pepitas would be major. Pro-tip.

  • Reply esther October 20, 2011 at 6:39 pm

    holey shirts i have all the ingredients for this right now. making iiiiit. possibly tonight! thank you thank you!

  • Reply carly {carlyklock} October 20, 2011 at 7:06 pm

    Goodness those animals are sooo cuuuute.

  • Reply Jill {miss delish} October 20, 2011 at 11:10 pm

    I just wanted to say I absolutely LOVE your blog. Amazing. I have seen your recipes out and about and I know you are an active member on TK, but I finally stopped by your site today. I ended up browsing through your recipes for over an hour! I couldn’t stop myself! I will be back again for sure!

    • Adrianna
      Reply Adrianna October 20, 2011 at 11:15 pm

      AN HOUR?! Thank you! Flattered. So glad you found me.

  • Reply Maria October 21, 2011 at 4:21 pm

    Love this salad for fall!

  • Reply Nik October 21, 2011 at 5:45 pm

    Love everything about this dish. My goodness, goodness. Brown butter dressing? Amazing.

  • Reply Kristi Rimkus October 23, 2011 at 2:12 am

    This is what I call a healthy salad! Colorful and packed with color. The dressing sounds amazing.

  • Reply Erin Day October 23, 2011 at 11:30 pm

    Oh. My. God. Just made this tonight for myself and my “foodie” sister. This is incredible! Even my “I don’t like vegetables” picky-eater husband liked it! I used what I had on hand – feta and dried cranberries for the chevre and pomegranate seeds – and it still turned out amazing. I rarely leave comments for recipes but I had to tell you THANK YOU. This is going to be one of my fall staples. Yum.

    • Adrianna
      Reply Adrianna October 24, 2011 at 2:46 am

      YAY! So glad. Dried cranberries and feta sound awesome!

  • Reply Charlotte Ferreux October 25, 2011 at 5:41 pm

    I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie

    Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!

  • Reply Swallow @ tahoetreasurechest.com November 11, 2011 at 12:12 am

    This salad looks so yummy!!! I can’t wait to try it with my weekly lunch group. We are ALWAYS looking for new recipes. Thanks for the Hard Work! cooking with emotions

  • Reply Gingersnap Crusted Salmon | How Sweet It Is September 2, 2012 at 12:22 pm

    […] some cardamom spiced risotto or a caramelized winter vegetable (blah) rice pilaf or even on top of this salad with brown freaking butter dressing. Yes. I said. Brown freaking […]

  • Reply Christa December 16, 2013 at 9:49 pm

    Yummm! I added roasted beets and toasted seeds from the butternut squash. A great winter treat. πŸ™‚

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