1 bag baby red kale
3 butternut squash (top half only)
2 cloves garlic
5 teaspoons sesame oil
1 tablespoon white wine vinegar
1 teaspoon coconut aminos
2 tablespoons toasted sesame seeds (white, brown or black)
Red Pepper Flakes
Step 1: Butternut Squash:
Preheat the oven to 450 degrees. Cut the squash in half, so that the thinner top half is separated from the rounder bottom half. (Save the rounded bottom half for roasted squash another time!) Using a mandolin, or the spiralizer, cut the squash into spaghetti noodle size and shape.
Step 2: The Salad:
If you are using large kale leaves, discard the stems and julienne the leaves, and slice the shallots as thin as you can. In a large bowl, put the kale leaves, 1 teaspoon of the sesame oil, and 1/4 teaspoon of salt. Toss the leaves with your hands until they are lightly coated with the sesame oil.
Step 3: The dressing
Chop the garlic very fine, and mush it a little with the side of your knife. Add this to a small bowl, and stir in the remaining 4 teaspoons of sesame oil, 1 tablespoon of white wine vinegar, and 1 teaspoon of coconut aminos. (If you are able to eat soy sauce - go ahead and make it 1 teaspoon of that!) Combine, pour over the salad, and toss well.
Making it happen:
Once the salad is completed and sitting, place the butternut squash noodles on a baking sheet and into the oven until they are softened and the texture of an al dente noodle. This took 7-8 minutes in my oven. Toast the 2 tablespoons of sesame seeds in a saute pan - make sure to watch this because they burn quickly. It should take no more than a minute, and once you can smell the toasted sesame smell, they are done.
The noodles come out of the oven, and right into the bowl of salad, followed by the toasted sesame seeds. The noodles will wilt the kale leaves just enough, and absorb all of the extra dressing. I topped each serving with its own pinch of red pepper flakes which was lovely.
I have this great market a few blocks from my apartment that I absolutely love for a few reasons. The first is that they seriously promote drinking while shopping. You actually have to walk through/past the bar with so many different beers and wines on tap to even get to the grocery section - and when there it is staring you in the face, and everyone else is enjoying a nice bev, why the heck not take a moment and 'wine down'. Seems like the obvious choice!
The second is since it is a couple blocks away, I can snag a great parking spot right outside of my building and walk. No parking garages, no searching for a spot outside of my apartment with grocery bags to lug back. Sure, I could plan out the week better and not need to go to the store most days of the week but that's another issue entirely.
The third is that everything in the entire store is organic, local, gluten-free, non-GMO, yadda yadda. BUT, for me, it makes it so easy. This also lends to not having a huge selection of produce there... which I am learning to love because it has really been forcing creativity with these recipes. I go with a general plan, and then improvise with what I have already at home, and what I can find at my Glen's Garden Market. My spirit animal is that little mouse from Ratatouille.
This recipe was inspired by and adapted from both The Sprouted Kitchen's: Kale + Slivered Brussels Sprout Soba Noodles, and Inspiralized: Salmon with Butternut Squash “Soba” Noodles and Sesame Broccoli, on Against All Grain.
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