Firecracker Veg Gf Recipe
warm kale salad, butternut squash, shallots, ginger, ancho chile spiced pepitas, pumpkin spice cider vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
- 2
Prepare the Pepitas
In a small bowl, toss the pepitas with the ancho chile powder, a pinch of salt, and 1 tablespoon of olive oil. Spread on a baking sheet and toast in the oven for 5-7 minutes until golden and fragrant. Set aside.
- 3
Sauté the Shallots and Ginger
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced shallots and sauté for 3-4 minutes until translucent. Add the grated ginger and cook for an additional minute.
- 4
Prepare the Kale
Add the chopped kale to the skillet, tossing it with the shallots and ginger. Cook for about 5-7 minutes until the kale is wilted and tender. Season with salt and pepper to taste.
- 5
Combine and Serve
Once the butternut squash is done roasting, add it to the skillet with the kale. Toss gently to combine. Top with the spiced pepitas and serve warm.
