Kale Crunch Salad

It has it ALL! The crunch, the zing, the herby flavour bomb, as well as all the nutritional goodness from the perfect autumnal kale crunch salad. Ideal for meal prepping for lunches during the week, versatile enough to mix and match added proteins and pretty enough to serve up for friends and family. Win Win.

Confession time; I don’t actually love Kale. Maybe I am haunted by my 2012 former self who rode the wave of believing kale was the answer to all of my mid 20’s woes, that a coconut oil. Oh the shame!

Despite this, it does make a fantastic base for a hearty and healthy autumnal salad. The denser leaf doesn’t wilt and succumb to the punchy vinaigrette, and it stores well, ideal for meal prep.

Now, what I can tell you, and you are benefiting from my years of kale experimentations here, is that your kale needs a little/alot of love before it is ready to adorn your salad bowl.

Be picky when picking up your leaves, the greener the better. A rich and vibrant bunch of kale is going to be bigger on flavour and some might say richer in nutrients. Second to this is prep; remove ALL the hard, woody stalks, even the little ones, and keep your chopping/tearing small. Little bite sized flurries of kale is what we want here, they’ll be easier to eat as well as being more receptive to my next top tip. Show that kale some love; we could all do with a little massage when feeling tense and kale is no different. Pour a little olive oil into your hands and start to massage your kale with the oil to soften and reduce it’s tough and fibrous character, making it easier (and more enjoyable) to chew and digest.

Roasting is where we can add that extra flavour and texture to pretty much everything in our cooking but especially these denser winter salads. Squashes and chickpeas are not traditionally the sexiest meal accompaniments but add a little roasty, toasty flare to them and you’ve got yourself a knock out texture sensation. Salads NEED texture; soft, crunchy, creamy, warm, cold….there is place for it all.

A particular favourite for me is the sweetness from the squash which is intensified from the roasting counteracted with the salty crunch from the chickpeas. A chef’s kiss right there.

So, how can you make this gorgeous Kale Crunch Salad yourself?

Step 1: Make my super quick maple mustard vinaigrette

It’s not ground breaking but it is a perfect accompaniment for this salad; just enough BITE to marry all the ingredients into one perfect mouthful each time. Simply whisk everything together, and add to the salad before serving.

• 1 tablespoon dijon mustard

• 2 tablespoons of maple syrup

• 1/2 clove of garlic minced

• 3 tablespoons apple cider vinegar or red wine vinegar

• 60ml olive oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

Step 2: Get roasting

Set your oven to 180c whist you prep both the squash and chickpeas. Drain your chickpeas and ‘dry’ them with a sheet of kitchen towel to ensure they are receptive to a little seasoning. Add a little olive oil to your hands and toss the butternut squash in the oil to lightly coat, do this again with the chickpeas. Salt and pepper the two items to ensure they are evenly coated.

Roast for 30-35 minutes until browned and crispy. Allow to cool once removed from the oven.

Step 2: Assemble the non cook items

I love the Merchant Gourmet range and I used the Glorious Grains for this salad. Zero prep which is what this busy mum needs, and such a great staple for the pantry. You can of course mix up your grains here; brown rice or quinoa would work just as well.

We have already discussed the love we need to show the kale; do this whilst the oven is roasting and it will be set to serve once assembled.

Feta cheese is salty, dense and stands its ground against the sweetness of the squash.

Pumpkin seeds are little green powerhouses of nutrients and I like to add them to my dishes as often as possible. Sunflower seeds would also be great here too. Nuts and seeds are a brilliant way to add that additional crunch to a salad (or soup for that matter…).

Step 2: Toss and serve. It really is that simple.

Toss the dressing, mix the grains throughout and ENJOY! Serve with an additional protein of choice if you wish (Salmon is fantastic here).

Ingredients

Serves 4 or Serves 6 if served with an additional protein

• 4 large stalks of Kale, stems removed

• 500g Butternut squash, skin removed and cubed

• 200g Chickpeas, drained

• 100g Feta cheese

• 50g Pumpkin seeds

• 1 packet of pre cooked grains

• Maple & Mustard vinaigrette