RECIPES
Roasted Squash and Kale Salad The zesty flavours in this hearty dish will brighten any meal RECIPE BY CHARMAINE BROUGHTON STYLING/PHOTOGRAPHY BY MEAGAN BROUGHTON Muskoka, Ontario-based cooking instructor, tv host and cookbook author who always leaves room for dessert. Find Delicious & Doable: Recipes for Real and Everyday Life on Amazon. CHARMAINE_BROUGHTON
W
ho says salads are only meant for the summer? This hearty and nourishing kale salad makes a fabulous weeknight supper. Toss any leftovers with cooked quinoa for a satisfying brown-bag lunch that won’t wilt.
Prep Time – 15 minutes
Makes 6 cups
INGREDIENTS Dressing • • • • •
3 Tbsp. prepared marmalade 2 tsp. orange juice 1 tsp. balsamic vinegar ½ tsp. each of minced fresh ginger and finely grated orange zest 2 cloves garlic, minced
Salad • • • • • • •
2 acorn squash, well washed, seeded and cut in cubes (skin left on) 2 Tbsp. vegetable oil 2 tsp. dried sage leaves 1/2 tsp. each of cinnamon, paprika and cardamom 6 cups lightly packed baby kale leaves ⅓ cup each of dried cherries and cashews ½ tsp. each of salt and pepper
Garnish •
2 Tbsp. pumpkin seeds
102 I Inspiration Issue 2024 I IMPACT MAGAZINE
DIRECTIONS 1. Whisk together dressing ingredients and set aside. 2. Preheat the oven to 400 F. 3. Toss chopped squash with oil, dried sage and spices. Place on two baking sheets lined with parchment paper. 4. Bake for 30 to 45 minutes, tossing every 15 minutes. Rotate pans halfway through baking. Remove from the oven and cool completely. 5. When ready to serve, toss roasted squash with kale, cashews, dried cherries, salt, pepper and reserved dressing. Garnish with pumpkin seeds. Nutrition facts per serving Calories 498; protein 8 g; fat 19 g; carbs 63 g. Excerpt from Delicious & Doable: Recipes for Real and Everyday Life by Charmaine Broughton, I C Publishing 2022.