Kale, Kabocha and Gorgonzola Salad
Earthy vegetables like kale and kabocha go beautifully with Gorgonzola cheese, known for its crumbly texture and sharp, full, earthy flavor. Along with its appealing colors and flavors, this salad offers the antioxidant power of kale.
3/4 cup (4 oz.) kabocha or other winter squash, cut into 1-inch cubes and roasted
2 cups (2 oz.) kale (lacinato or dinosaur), ribs removed and thinly sliced
2 tsp. fresh lemon juice
1 1/2 tbsp. extra virgin olive oil
Salt and fresh ground pepper, to taste
2 ounces (1/3 cup) Gorgonzola cheese, crumbled
1 tbsp. pine nuts, lightly toasted
Optional: 2 tsp. (1/2 ounce) golden raisins (pre-plumped in 1:1 water and red wine vinegar solution)
1. In mixing bowl, gently toss squash and kale with lemon juice and olive oil. Season with salt and pepper; set aside to soften 5 minutes.
2. Place kale and squash mixture on serving plate; top with Gorgonzola and pine nuts.
Note: To roast squash, preheat oven to 425 F. Toss squash cubes in enough olive oil to coat; season with salt and pepper. Spread on baking sheet lined with parchment paper, leaving space between cubes. Roast until tender and caramelized, about 30-40 minutes, tossing with spatula every 10-15 minutes.
Photo courtesy of Wisconsin Milk Marketing Board