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Cask & Larder Kale Salad

Cask & Larder Kale Salad

A delicious Kale Salad with DIY Bacon Vinaigrette

Cask & Larder has provided this delicious Kale Salad featuring plums, apples, peaches, avocado, beets, and a simple, do-it-yourself Bacon Vinaigrette.

Ingredients

For the Bacon Vinaigrette:

  • 1 quart diced bacon
  • 1 pint diced onion
  • 1 Cup sorghum
  • 1/2 Cup sherry vinegar
  • 1/2 Cup oil
  • 1 Tablespoon salt

For the Kale Salad:

  • variety of kale, massaged
  • plums, to your liking
  • apples, to your liking
  • peaches, to your liking
  • 1/2 avocado, sliced
  • baby beets, sliced thin
  • granola, to your liking

Roasted Butternut Squash and Kale Salad with Tahini Dressing

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In this rustic, cold-weather salad, cubes of roasted butternut squash combine with roasted red onion, kale, and toasted pine nuts, in a zesty lemon and tahini dressing. It’s substantial enough to serve as an entrée, with crusty bread and a cup of tomato soup.

Instructions

  1. 1 Put the tahini, lemon juice, garlic, and a pinch of salt into a small jar with a tightfitting lid. Close the jar and shake vigorously.
  2. 2 Add the extra-virgin olive oil and shake again. Thin with a little water, if necessary, to yield a dressing with a pourable consistency. Set aside.

To make the salad:

  1. 1 Heat the oven to 425°F and arrange a rack in the middle. On a large rimmed baking sheet, toss together the squash, red onion, olive oil, a big pinch of salt, and black pepper to taste. Spread into an even layer. Roast, stirring occasionally, until the squash is tender and slightly caramelized, about 30 minutes. (If the onions start to get too brown, remove them and set aside.) Set aside to cool completely, about 1 hour.
  2. 2 Strip the kale leaves off the stalks and discard the stalks. Stack the kale leaves and cut into fine strips. Add them to a large, shallow salad bowl.
  3. 3 Sprinkle the kale with a little salt and massage the leaves with your hands just to soften them slightly. Add the cooled squash mixture. Drizzle with some of the dressing, enough to moisten the salad. Toss and taste. Add more dressing, salt, and/or black pepper as needed. Scatter the pine nuts over the salad and serve.

Roasted Butternut Squash and Kale Salad with Tahini Dressing

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

In this rustic, cold-weather salad, cubes of roasted butternut squash combine with roasted red onion, kale, and toasted pine nuts, in a zesty lemon and tahini dressing. It’s substantial enough to serve as an entrée, with crusty bread and a cup of tomato soup.

Instructions

  1. 1 Put the tahini, lemon juice, garlic, and a pinch of salt into a small jar with a tightfitting lid. Close the jar and shake vigorously.
  2. 2 Add the extra-virgin olive oil and shake again. Thin with a little water, if necessary, to yield a dressing with a pourable consistency. Set aside.

To make the salad:

  1. 1 Heat the oven to 425°F and arrange a rack in the middle. On a large rimmed baking sheet, toss together the squash, red onion, olive oil, a big pinch of salt, and black pepper to taste. Spread into an even layer. Roast, stirring occasionally, until the squash is tender and slightly caramelized, about 30 minutes. (If the onions start to get too brown, remove them and set aside.) Set aside to cool completely, about 1 hour.
  2. 2 Strip the kale leaves off the stalks and discard the stalks. Stack the kale leaves and cut into fine strips. Add them to a large, shallow salad bowl.
  3. 3 Sprinkle the kale with a little salt and massage the leaves with your hands just to soften them slightly. Add the cooled squash mixture. Drizzle with some of the dressing, enough to moisten the salad. Toss and taste. Add more dressing, salt, and/or black pepper as needed. Scatter the pine nuts over the salad and serve.

Roasted Butternut Squash and Kale Salad with Tahini Dressing

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

In this rustic, cold-weather salad, cubes of roasted butternut squash combine with roasted red onion, kale, and toasted pine nuts, in a zesty lemon and tahini dressing. It’s substantial enough to serve as an entrée, with crusty bread and a cup of tomato soup.

Instructions

  1. 1 Put the tahini, lemon juice, garlic, and a pinch of salt into a small jar with a tightfitting lid. Close the jar and shake vigorously.
  2. 2 Add the extra-virgin olive oil and shake again. Thin with a little water, if necessary, to yield a dressing with a pourable consistency. Set aside.

To make the salad:

  1. 1 Heat the oven to 425°F and arrange a rack in the middle. On a large rimmed baking sheet, toss together the squash, red onion, olive oil, a big pinch of salt, and black pepper to taste. Spread into an even layer. Roast, stirring occasionally, until the squash is tender and slightly caramelized, about 30 minutes. (If the onions start to get too brown, remove them and set aside.) Set aside to cool completely, about 1 hour.
  2. 2 Strip the kale leaves off the stalks and discard the stalks. Stack the kale leaves and cut into fine strips. Add them to a large, shallow salad bowl.
  3. 3 Sprinkle the kale with a little salt and massage the leaves with your hands just to soften them slightly. Add the cooled squash mixture. Drizzle with some of the dressing, enough to moisten the salad. Toss and taste. Add more dressing, salt, and/or black pepper as needed. Scatter the pine nuts over the salad and serve.

Roasted Butternut Squash and Kale Salad with Tahini Dressing

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

In this rustic, cold-weather salad, cubes of roasted butternut squash combine with roasted red onion, kale, and toasted pine nuts, in a zesty lemon and tahini dressing. It’s substantial enough to serve as an entrée, with crusty bread and a cup of tomato soup.

Instructions

  1. 1 Put the tahini, lemon juice, garlic, and a pinch of salt into a small jar with a tightfitting lid. Close the jar and shake vigorously.
  2. 2 Add the extra-virgin olive oil and shake again. Thin with a little water, if necessary, to yield a dressing with a pourable consistency. Set aside.

To make the salad:

  1. 1 Heat the oven to 425°F and arrange a rack in the middle. On a large rimmed baking sheet, toss together the squash, red onion, olive oil, a big pinch of salt, and black pepper to taste. Spread into an even layer. Roast, stirring occasionally, until the squash is tender and slightly caramelized, about 30 minutes. (If the onions start to get too brown, remove them and set aside.) Set aside to cool completely, about 1 hour.
  2. 2 Strip the kale leaves off the stalks and discard the stalks. Stack the kale leaves and cut into fine strips. Add them to a large, shallow salad bowl.
  3. 3 Sprinkle the kale with a little salt and massage the leaves with your hands just to soften them slightly. Add the cooled squash mixture. Drizzle with some of the dressing, enough to moisten the salad. Toss and taste. Add more dressing, salt, and/or black pepper as needed. Scatter the pine nuts over the salad and serve.

Roasted Butternut Squash and Kale Salad with Tahini Dressing

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

In this rustic, cold-weather salad, cubes of roasted butternut squash combine with roasted red onion, kale, and toasted pine nuts, in a zesty lemon and tahini dressing. It’s substantial enough to serve as an entrée, with crusty bread and a cup of tomato soup.

Instructions

  1. 1 Put the tahini, lemon juice, garlic, and a pinch of salt into a small jar with a tightfitting lid. Close the jar and shake vigorously.
  2. 2 Add the extra-virgin olive oil and shake again. Thin with a little water, if necessary, to yield a dressing with a pourable consistency. Set aside.

To make the salad:

  1. 1 Heat the oven to 425°F and arrange a rack in the middle. On a large rimmed baking sheet, toss together the squash, red onion, olive oil, a big pinch of salt, and black pepper to taste. Spread into an even layer. Roast, stirring occasionally, until the squash is tender and slightly caramelized, about 30 minutes. (If the onions start to get too brown, remove them and set aside.) Set aside to cool completely, about 1 hour.
  2. 2 Strip the kale leaves off the stalks and discard the stalks. Stack the kale leaves and cut into fine strips. Add them to a large, shallow salad bowl.
  3. 3 Sprinkle the kale with a little salt and massage the leaves with your hands just to soften them slightly. Add the cooled squash mixture. Drizzle with some of the dressing, enough to moisten the salad. Toss and taste. Add more dressing, salt, and/or black pepper as needed. Scatter the pine nuts over the salad and serve.

Roasted Butternut Squash and Kale Salad with Tahini Dressing

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

In this rustic, cold-weather salad, cubes of roasted butternut squash combine with roasted red onion, kale, and toasted pine nuts, in a zesty lemon and tahini dressing. It’s substantial enough to serve as an entrée, with crusty bread and a cup of tomato soup.

Instructions

  1. 1 Put the tahini, lemon juice, garlic, and a pinch of salt into a small jar with a tightfitting lid. Close the jar and shake vigorously.
  2. 2 Add the extra-virgin olive oil and shake again. Thin with a little water, if necessary, to yield a dressing with a pourable consistency. Set aside.

To make the salad:

  1. 1 Heat the oven to 425°F and arrange a rack in the middle. On a large rimmed baking sheet, toss together the squash, red onion, olive oil, a big pinch of salt, and black pepper to taste. Spread into an even layer. Roast, stirring occasionally, until the squash is tender and slightly caramelized, about 30 minutes. (If the onions start to get too brown, remove them and set aside.) Set aside to cool completely, about 1 hour.
  2. 2 Strip the kale leaves off the stalks and discard the stalks. Stack the kale leaves and cut into fine strips. Add them to a large, shallow salad bowl.
  3. 3 Sprinkle the kale with a little salt and massage the leaves with your hands just to soften them slightly. Add the cooled squash mixture. Drizzle with some of the dressing, enough to moisten the salad. Toss and taste. Add more dressing, salt, and/or black pepper as needed. Scatter the pine nuts over the salad and serve.

Roasted Butternut Squash and Kale Salad with Tahini Dressing

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

In this rustic, cold-weather salad, cubes of roasted butternut squash combine with roasted red onion, kale, and toasted pine nuts, in a zesty lemon and tahini dressing. It’s substantial enough to serve as an entrée, with crusty bread and a cup of tomato soup.

Instructions

  1. 1 Put the tahini, lemon juice, garlic, and a pinch of salt into a small jar with a tightfitting lid. Close the jar and shake vigorously.
  2. 2 Add the extra-virgin olive oil and shake again. Thin with a little water, if necessary, to yield a dressing with a pourable consistency. Set aside.

To make the salad:

  1. 1 Heat the oven to 425°F and arrange a rack in the middle. On a large rimmed baking sheet, toss together the squash, red onion, olive oil, a big pinch of salt, and black pepper to taste. Spread into an even layer. Roast, stirring occasionally, until the squash is tender and slightly caramelized, about 30 minutes. (If the onions start to get too brown, remove them and set aside.) Set aside to cool completely, about 1 hour.
  2. 2 Strip the kale leaves off the stalks and discard the stalks. Stack the kale leaves and cut into fine strips. Add them to a large, shallow salad bowl.
  3. 3 Sprinkle the kale with a little salt and massage the leaves with your hands just to soften them slightly. Add the cooled squash mixture. Drizzle with some of the dressing, enough to moisten the salad. Toss and taste. Add more dressing, salt, and/or black pepper as needed. Scatter the pine nuts over the salad and serve.

Roasted Butternut Squash and Kale Salad with Tahini Dressing

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

In this rustic, cold-weather salad, cubes of roasted butternut squash combine with roasted red onion, kale, and toasted pine nuts, in a zesty lemon and tahini dressing. It’s substantial enough to serve as an entrée, with crusty bread and a cup of tomato soup.

Instructions

  1. 1 Put the tahini, lemon juice, garlic, and a pinch of salt into a small jar with a tightfitting lid. Close the jar and shake vigorously.
  2. 2 Add the extra-virgin olive oil and shake again. Thin with a little water, if necessary, to yield a dressing with a pourable consistency. Set aside.

To make the salad:

  1. 1 Heat the oven to 425°F and arrange a rack in the middle. On a large rimmed baking sheet, toss together the squash, red onion, olive oil, a big pinch of salt, and black pepper to taste. Spread into an even layer. Roast, stirring occasionally, until the squash is tender and slightly caramelized, about 30 minutes. (If the onions start to get too brown, remove them and set aside.) Set aside to cool completely, about 1 hour.
  2. 2 Strip the kale leaves off the stalks and discard the stalks. Stack the kale leaves and cut into fine strips. Add them to a large, shallow salad bowl.
  3. 3 Sprinkle the kale with a little salt and massage the leaves with your hands just to soften them slightly. Add the cooled squash mixture. Drizzle with some of the dressing, enough to moisten the salad. Toss and taste. Add more dressing, salt, and/or black pepper as needed. Scatter the pine nuts over the salad and serve.

Roasted Butternut Squash and Kale Salad with Tahini Dressing

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

In this rustic, cold-weather salad, cubes of roasted butternut squash combine with roasted red onion, kale, and toasted pine nuts, in a zesty lemon and tahini dressing. It’s substantial enough to serve as an entrée, with crusty bread and a cup of tomato soup.

Instructions

  1. 1 Put the tahini, lemon juice, garlic, and a pinch of salt into a small jar with a tightfitting lid. Close the jar and shake vigorously.
  2. 2 Add the extra-virgin olive oil and shake again. Thin with a little water, if necessary, to yield a dressing with a pourable consistency. Set aside.

To make the salad:

  1. 1 Heat the oven to 425°F and arrange a rack in the middle. On a large rimmed baking sheet, toss together the squash, red onion, olive oil, a big pinch of salt, and black pepper to taste. Spread into an even layer. Roast, stirring occasionally, until the squash is tender and slightly caramelized, about 30 minutes. (If the onions start to get too brown, remove them and set aside.) Set aside to cool completely, about 1 hour.
  2. 2 Strip the kale leaves off the stalks and discard the stalks. Stack the kale leaves and cut into fine strips. Add them to a large, shallow salad bowl.
  3. 3 Sprinkle the kale with a little salt and massage the leaves with your hands just to soften them slightly. Add the cooled squash mixture. Drizzle with some of the dressing, enough to moisten the salad. Toss and taste. Add more dressing, salt, and/or black pepper as needed. Scatter the pine nuts over the salad and serve.

Roasted Butternut Squash and Kale Salad with Tahini Dressing

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

In this rustic, cold-weather salad, cubes of roasted butternut squash combine with roasted red onion, kale, and toasted pine nuts, in a zesty lemon and tahini dressing. It’s substantial enough to serve as an entrée, with crusty bread and a cup of tomato soup.

Instructions

  1. 1 Put the tahini, lemon juice, garlic, and a pinch of salt into a small jar with a tightfitting lid. Close the jar and shake vigorously.
  2. 2 Add the extra-virgin olive oil and shake again. Thin with a little water, if necessary, to yield a dressing with a pourable consistency. Set aside.

To make the salad:

  1. 1 Heat the oven to 425°F and arrange a rack in the middle. On a large rimmed baking sheet, toss together the squash, red onion, olive oil, a big pinch of salt, and black pepper to taste. Spread into an even layer. Roast, stirring occasionally, until the squash is tender and slightly caramelized, about 30 minutes. (If the onions start to get too brown, remove them and set aside.) Set aside to cool completely, about 1 hour.
  2. 2 Strip the kale leaves off the stalks and discard the stalks. Stack the kale leaves and cut into fine strips. Add them to a large, shallow salad bowl.
  3. 3 Sprinkle the kale with a little salt and massage the leaves with your hands just to soften them slightly. Add the cooled squash mixture. Drizzle with some of the dressing, enough to moisten the salad. Toss and taste. Add more dressing, salt, and/or black pepper as needed. Scatter the pine nuts over the salad and serve.


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