Well, Thanksgiving is going to look different this year. Even though we’re all staying local and close to home, we can still take the time to give thanks and enjoy a meal with loved ones.
I came up with this salad based on what I had on hand at home. It’s a hearty vegetarian salad with a light refreshing dressing, featuring some of my favorite flavors – spicy curry and turmeric butternut squash, crunchy pecans, sweet apple, savory kale and a lemon tahini dressing. The lightness will pair well with more rich Thanksgiving side dishes, but also tastes great on its own.
I like this dish because:
It’s easy to make for 1-2 people, or simply double the ingredient amounts to make it for a bigger group or for leftovers.
It tastes great warm or at room temperature, and reheats well, so you could make it a day early and it will still taste good.
It features cooked and roasted vegetables, which in Chinese medicine is a must for winter salads – when the weather is cold, stick to warm foods, your digestion will thank you.
It’s not just for Thanksgiving – enjoy this fall warm salad anytime.
Pumpkins and winter squash varieties are everywhere this time of year, and for good reason. They are good sources of beta carotene, fiber, B vitamins, vitamin C and E, iron and potassium. In Chinese medicine, pumpkin and squash are sweet and neutral to warming in temperature, and strengthen the Spleen and Stomach to improve digestion.
Ingredients
Serves 3-4 as a side dish, 1-2 as a main dish
1 medium butternut squash, or 1 package of peeled and chopped butternut squash
2 tablespoons olive oil
½ teaspoon turmeric
½ teaspoon curry powder
Pinch of cayenne pepper
Salt and pepper
1 bunch kale
½ apple, diced into 1 inch pieces
¼ cup pecans
Optional – 1-2 tablespoons goat cheese
Dressing
Juice of 1 lemon (about 4 tablespoons)
2 tablespoons tahini
2 tablespoons olive oil
Salt and pepper, to taste
Optional – ¼ teaspoon honey
Directions
Preheat oven to 400 degrees, and put a foil lined baking sheet in the oven to let it preheat as well. Don’t skip this step, the hot baking sheet will make crispier roasted vegetables!
If you are starting with pre cut squash, congratulations! Jump ahead to the next paragraph. If you’re starting with a whole butternut squash, chop off the ends, then peel the outer layer off with a peeler until you see the orange squash. Cut the squash in half lengthwise and scoop out any seeds. Chop the squash into 1 inch cubes.
Put the chopped squash cubes in a big bowl and drizzle with olive oil. Add turmeric and curry powder, season with salt and pepper and toss to combine. When the oven is done preheating, remove the baking sheet, put the squash on the baking sheet in a single layer, and put the sheet back in the oven to roast for about 40 minutes, or until cooked through and crispy on the edges. The squash is done when a fork can easily pierce through it. Remove the baking sheet from the oven and let cool.
For the kale, remove the leaves from the stems and chop into bite sized pieces, or if you’re like me and lazy, you can just tear the kale leaves off the stems and then tear into smaller pieces. Heat a large saucepan over medium-high heat and add 1 tablespoon olive oil. Stir fry the kale for about 5 minutes – you might have to add it in 2-3 batches since the kale takes up a lot of space in the pan at first, but as it cooks down it should all fit. Season with salt and pepper to taste, and transfer to a large serving bowl when the kale is cooked down, but still bright green and not soggy.
For the dressing, combine lemon juice, tahini, olive oil, and honey (if using) in a small jar – mason jars work great, but use whatever you have – an old salsa or peanut butter jar works great too. Put the lid on tight, and shake to combine the ingredients – much easier than whisking, and you get a nice creamy dressing as a result! Season with salt and pepper to taste.
To assemble the salad, add the butternut squash, apple, pecans, goat cheese (if using) and dressing to the bowl of kale and toss to combine. Serve warm and enjoy!
Substitutions / Alterations
Make this recipe entirely vegan by swapping the honey for dates or agave, and omitting the goat cheese.
For the squash, use any winter squash variety you like – butternut squash, acorn squash, delicata squash, or pumpkin all work well.
For the apple, I used pink lady apples because they have a nice crunch and are slightly sour, but use whatever is available – gala, fuji, or green apples would also taste great.
References
Bensky, D., Clavey, S., Stoger, E., & Gamble, A. (2004). Chinese Herbal Medicine: Materia Medica, 3rd Edition. Seattle, WA: Eastland Press, Inc.
Pitchford, Paul. (2002). Healing With Whole Foods: Asian Traditions and Modern Nutrition, 3rd Edition. Berkeley, CA: North Atlantic Books.
Wang, Y., Sheir, W., & Ono, M. (2010). Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing, and Long Life. Cambridge, MA: Da Capo Press.