Cider + Spiced Wilted Winter Kale Salad

Happy one week and one day before Christmas!

The countdown is on… and with that brings all of the sweet treats from friends and neighbors, baking leftovers, and indulgent holiday foods. Speaking for myself, I look forward to holiday treats the most, but it’s always good to throw a little vegetation into the mix, as well. I thought that you might need a break from all of the sweets and heavy meals, so I’m bringing you a hearty, refreshing, and flavorful salad. There are so many different levels of flavor and texture in this dish besides the kale, you won’t even think you’re eating salad.

I love raw kale, but the roughage can be pretty hard on your digestion. The best way to consume kale is actually just slightly warmed and wilted (like this salad) or sautéed to completely soften its fibers. The wilted kale tossed with lentils, crispy butternut squash, caramelized onions, toasted pine nuts, crisp apple, and salty parmesan turns a basic green into a cozy winter side dish or main meal packed with protein.

The Cider and Spice dressing ties in all of the flavors of the season that we love - apple cider, cinnamon, nutmeg, ginger, and a little sweetness from the maple syrup. Tossed with everything else, the salad almost tastes like a savory apple pie filling — at least that’s what my brother noted.

If you’ve never had a warm salad - you need to try it ASAP! I know it seems a little contradictory, but it’s so delicious and perfect for the colder months when a salad might not sound the best.

Cider + Spice Wilted Kale Salad

Serves 2-4

• 2 bunches kale, rinsed and roughly chopped

• 1 honey crisp apple

• 1/2 large butternut squash, peeled

• 1 tsp. paprika

• 2 tbs. coconut oil

• 2 tbs. balsamic vinegar

• 1 tbs. olive oil

• salt and black pepper

• 1/4 cup pine nuts, lightly toasted

• 1/2 cup dried red lentils

• 1/2 large red onion, peeled and thinly sliced into strips

• 1/2 cup parmesan, peeling into shavings

Cider + Spice Dressing

• 1/4 cup apple cider vinegar

• 1 tbs. ground mustard (can sub Dijon)

• 1/2 tsp. cinnamon

• 1/4 tsp. ground ginger

• 1/4 tsp. ground nutmeg

• 1 tsp. salt

• 1/2 tsp. black pepper

• 2 tbs. maple syrup

• 1/3 cup olive oil

• 1/2 fresh orange, juiced

Begin by chopping the peeled butternut squash into bite-sized pieces. In a large skillet over medium-high heat, melt the coconut oil. Once melted, add in the butternut squash and toss to coat evenly in the oil. Let cook until tender, about 10-15 minutes, stirring occasionally. Toss with the paprika and a sprinkle of salt and pepper before removing off the heat to cool. In another skillet, or the same one, over medium-high heat, heat the 1 tbs. olive oil and cook the red onions until tender, stirring occasionally (about 3-5 minutes). Just before they are fully tender, add in the balsamic and toss to caramelize. Set aside.

Sort and rise the lentils. In a pot, combine the dry lentils, 1/2 cup water, and a pinch of salt. Let cook over medium-high heat until the lentils have absorbed mostly all of the water. You still want the lentils to be firm and not mushy, so be sure not to overcook them. Transfer the cooked lentils to a strainer and rinse lightly with water. Set aside.

Shake all of the dressing ingredients together in a jar or whisk to combine.

In a large pan over medium heat, warm the chopped kale just until slightly wilted - no oil necessary - about 2-3 minutes. Move into a large bowl, and add the chopped apples, caramelized onions, butternut squash, pine nuts, and lentils. Toss with about 1/4 cup of the salad dressing to start, taste, and add more if necessary. Finish with the parmesan shavings and freshly cracked black pepper.