Here is a twist on a favorite, the “Golden Beets and Kale Salad with Orange Cilantro Vinaigrette”. Here we see Orange Hokkaido fill in for golden beets, and some orange flavored cranberries are added for interest, and the dressing is changed up a little to back off the cilantro a bit, and an Orange Shiso dressing is offered as well, for those that have easy access to shiso.
For tips on peeling and cutting winter squash, see the article “Winter Squash” on the website.
INGREDIENTS:
1 Orange Hokkaido Kabocha squash, peeled and cut into ½ or ¾ inch pieces 1 bunch Scotch, or lacinato, kale, stemmed and torn into small bits, washed well and dried ½ cup, or to taste, dried orange flavored cranberries ½ cup pepitas, lightly toasted in a pan until just fragrant 1 cup Lighter Flavored Cilantro Orange Dressing, or Orange Shiso Dressing Neutral flavored oil as needed Toasted Pumpkin Seed oil-optional- Salt and pepper to taste ½ tablespoon coriander seed powderMETHOD:
Heat the oven to 375°F.
Put the squash into a bowl and drizzle with just enough oil to lightly coat. Toss the squash to be sure it is coated all over. Lightly season with salt and pepper and half the coriander seed powder. Place on a lightly oiled sheet pan so the squash pieces are not touching. Bake for 15 minutes, then turn the pieces of squash. Bake 15 minutes more, or until the squash has dried out a bit and it golden brown with touches of caramelization along the edges. If it seems the squash is cooking quickly, lower the heat a little. You want the squash to dry out a little without burning or sticking to the pan. When the squash is tender, a little bit dried out, and has a nice color, remove it from the oven and allow to cool a little. Drizzle with a small amount of whichever dressing you have chosen and toss to coat. Sprinkle with the rest of the ground coriander seed. Allow to cool entirely.
While the squash cooks, put the kale into a large bowl and drizzle lightly with enough dressing to coat everything well and toss.
Once the squash is cool, add it to the kale along with the cranberries and gently mix so as not to smash the squash cubes.
Distribute among 4 plates, scatter with the pepitas, and little salt and pepper, and then drizzle a few drops of pumpkin seed oil around the salads and plate rims if you have it.* Serve.
Chef’s Note’s: Toasted Pumpkin Seed Oil is one of those obscure but great “secret” ingredients to have on hand. A few drops imbues anything with a wonderfully autumnal seed and nut flavor that is haunting, and fun to watch people try to identify. Like miso is a sauce, it adds a lot of wonderful mystery flavor, and the two combine well. Once opened it will keep in the refrigerator a very long time. Other squash can stand in for the Orange Hokkaido, but it should be a fairly dry squash.
Serves: 4
Source: Chef Andrew E Cohen
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