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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
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
Ingredients
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1
medium size butternut squash
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1 bunch
kale
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1 cup
pomegarante seeds
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1 cup
walnuts
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1 teaspoon
coriander, fenugreek, marigold
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1
garlic clove
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2 tablespoons
red wine vinegar
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1/4
red onion
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2 tablespoons
cilantro
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salt, chili flakes
Directions
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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.
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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.
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Discard the rough stems of kale and finely chop the leaves. Add walnut pesto and gently massage the leaves.
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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.
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