1 large bunch of Curly Kale – I prefer curly kale for this, so look for the common variety with really wavy edges
1 cup of Frozen Cranberries
2 cloves of Fresh Garlic
1 tsp of Dijon Mustard
2 tbsp + 1/4 tsp of Olive Oil
Olive Oil Spray (optional but makes roasting squash easier)
1 tbsp of Pure Maple Syrup
1/4 cup of Pumpkin Seeds
1 tsp of Salt
Pepper to taste to finish
Instructions
Preheat the oven to 400.
Start by thoroughly rinsing your kale and placing it on a towel to dry. You want to give it time to dry before cooking it so it doesn’t wilt further.
Begin peeling your butternut squash and dice it into about ½ inch cubes, or small bite size.
Lightly spray a cookie sheet with olive oil, lay these down on the sheet, spray again with oil and sprinkle with ¼ tsp of salt.
We’re not using a lot of oil here because I want these to dry out a little and firm up with a crisp.
Place in the oven for 30-40 mins turning every 10 mins or so.
When you put your butternut squash in the oven, add your 2 tbsp. of olive oil to a small, heated saucepan on medium low.
Mince the garlic clove.
When the oil is warm, add your garlic and let this toast for about 2 minutes. Watch this during the 2 minutes.
Once the garlic turns slightly golden, remove it from the heat and pour it into a glass jar. Infusing the olive oil and garlic makes ALLLL the difference in this recipe.
When the garlic oil is in the jar, return the saucepan back to the heat, turn the burner to high and add the cranberries and water.
Bring to a boil and turn to medium high.
You can let this go while the cranberries burst and reduce – which will take about 10 minutes. This will look watery at first, but I promise it will reduce and get thick and bubbly.
Pat your kale dry and take it to your cutting board.
Remove that hard stem in the middle and cut to pieces about the size of your palm of smaller. If you have first-time kale eaters at the table, smaller pieces are best to avoid any rabbit-like feelings (see, I try to be funny).
Heat your largest saucepan on medium high and add ¼ tsp of olive oil. This doesn’t seem like much but I don’t want that kale getting too soggy on you.
Put the kale in the pan with ¼ tsp of salt and toss for 30 seconds to 1 min. That is ALL. Just until it starts to soften and deepen in color.
Remove the kale from the heat and place in your bowl.
By this point, your squash should start to brown a bit, if not, turn your oven on low broil and let it go for 2-3 mins.
When the cranberries have reduced, pour them into the glass jar and add the salt, maple syrup and Dijon.
Screw on a lid and shake.
You dressing is DONE!
This should be think and some of the cranberry skins will be a tad chunky. I think this adds fabulous texture.
When your squash is finished, scoop it to top the kale, and sprinkle on the pumpkin seeds.
Top with the dressing just before eating & wait for the thankful feels to hit ya.