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Salad shouldn't be an obligation or an afterthought -- and it doesn't always have to be kale, either. Every other Thursday, Elizabeth Stark from Brooklyn Supper will help you make salads you actually want to eat.
Today: Amidst the pies and gratins of the holiday season, this salad makes a convincing argument for eating vegetables.
We're approaching a time of year where salads are a heavy underdog. Let's be honest: They have to slog it out in the fight against the all the carbs and sweets and booze that make the time from Halloween to New Year's so very enchanting.
But I love an underdog. Late autumn is still such a good time for eating local and eating well that we should give up part of our holiday table real estate to vegetables with glad hearts. And this salad's ready for your love: Everyday fall staples like spicy roasted butternut squash and young kale leaves are an ideal base for sweet roasted black grapes, loads of Parmesan, and a mildly piquant mustard and sherry vinaigrette.
I roasted the squash carefully (which means I took the time to turn each wedge with tongs halfway through), while the grapes needed nothing more than a few pan shakes to coax sublime caramelization from all that grape-y sweetness.
For the vinaigrette:
1 clove garlic, smashed and minced
1 tablespoon sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1/4 teaspoon paprika
1 pinch sea salt
1/4 cup extra-virgin olive oil
2 tablespoons finely shredded Parmesan
For the salad:
1 small butternut squash, trimmed, peeled, and seeded
1/2 teaspoon sea salt
1/4 teaspoon chipotle chili powder
1/4 teaspoon chili pepper flakes
1 pinch paprika
1 pinch black pepper
2 1/2 teaspoons extra-virgin olive oil, divided
2 cups seedless black grapes
8 ounces baby kale leaves
1/4 cup shaved Parmesan
Photos by Elizabeth Stark