In Georgia we use walnut pesto to flavor meat or vegetables. Among the most used vegetables are: spinach, eggplant, beets, red bell peppers. I decided to add the pesto to butternut squash and kale and create this colorful, healthy and tasty salad. —Madona Giorgadze
medium size butternut squash
coriander, fenugreek, marigold
red wine vinegar
salt, chili flakes
In This Recipe
I like to buy whole butternut squash and cut it myself the way I need to cut. For this salad, first I cut about one inch thick rounds, peel them and then cut into 1/2 inch cubes. This way they are even and cook the same time. Steam them in a steamer for about 10 minutes, do not overcook.
While the squash is cooking make the walnut pesto. Place walnuts, garlic, spices, chili and the salt in a food processor and make a smooth paste, add vinegar and about 2 tbsp. water.
Discard the rough stems of kale and finely chop the leaves. Add walnut pesto and gently massage the leaves.
After the squash is cooked, let them cool down and then add to kale pesto mix, gently mix, add slices red onion, finely chopped cilantro and pomegranate seeds. Taste and adjust the seasonings.