In a few days this (b)log will be celebrating its fifth birthday. It’s fun to go back and read the beginning of what has become, for me, a source of joy in my life. I get to be creative and think about food and words and pictures, and it helps to keep some of the other noise out of my head. I think what I’m trying to say is- I really love writing.
This is also the second edition of Wisconsin Whisk‘s “All Whisked Up!” For this round I got to make to make something from Vicky Cassidy’s blog, Things I Made Today. Vicky’s blog is beautiful- I am mesmerized by the ever-changing drawn pictures of fruits and vegetables that grace each page- and full of delicious sounding recipes (she also loves blue cheese as much as I do, so I know we’ll be friends.)
This unseasonably warm November weather has been incredible, but it is confusing my taste buds. The early darkness of the day calls out for soup, but the warmth is crying for something lighter. In the end I decided on Vicky’s kale salad with maple citrus dressing because it all goes back to kale (and I already had a bag of it in the fridge from my friend’s garden.) I also felt bad for badmouthing squash the other day, so I decided to give it another chance. This salad is incredibly tasty. I accidentally devoured the leftovers before I remembered that I was supposed to photograph it, which is testament to the salad, I suppose. I substituted raisins for the dried cranberries (the co-op was out of dried cranberries and I could not bring myself to pay $4.16 for a bag of 11 organic dried cherries) and I used an unidentified winter squash, but I am posting the recipe as it appeared on Vicky’s site, as it was meant to be. We ate bowls full of the salad for dinner along with a Madison Sourdough Co. baguette. It was pitch black outside, but the windows were wide open to the warm November wind.
Kale, Squash, Quinoa Salad with Maple Citrus Dressing
From Things I Made Today
For the squash:
2 medium sized patty pan squash, cut into small wedges
2 tablespoons olive oil
½ teaspoon sweet paprika
½ teaspoon chili powder
½ teaspoon Kosher salt
For the dressing:
zest and juice of 1 lime
3 tablespoons olive oil
1½ teaspoons maple syrup
½ teaspoon ground cumin
½ teaspoon chili powder
2 garlic cloves, minced
Kosher salt to taste
For the salad:
½ cup red quinoa, dry
1 large bunch kale, stemmed and coarsely chopped (about 6 cups)
½ cup dried cranberries
½ cup feta cheese, crumbled
Preheat oven to 400.
In a large bowl, combine squash, olive oil, paprika, chili powder, and salt. Mix well so squash is covered. Bake for 20-25 minutes, turning half way, until squash is tender and slightly browned.
Let cool to room temperature.
Make the dressing:
In a small bowl, whisk together all ingredients for dressing. Set aside.
Make the rest:
Combine dressing with kale in a large bowl. Let sit while remaining ingredients come together.
Cook quinoa according to package instructions. Transfer to a plate and let cool to room temperature.
Combine dressed kale, quinoa, roasted squash, feta cheese, and dried cranberries and mix well.
To see other All Whisked Up recipes, click on the smiling frog: