host picture

| Bookmark and Share

Julie Van Rosendaal's meal-planning tips

acdedf1e-9538-461a-903a-3d66017457e7.jpg
Our food and nutrition guide Julie Van Rosendaal brings us ideas for meals that you can make ahead of time, and will keep well in the fridge.

Kale & Roasted Butternut Salad with Ginger-miso Dressing

1 small butternut squash, peeled, seeded and diced

olive or canola oil, for cooking

salt

1 small bunch kale, preferably dinosaur or lacinato

chopped, toasted almonds (I like using whole salted ones)

grated Parmesan or aged white cheddar or Gouda


Dressing

1/4 cup canola or other mild vegetable oil

1/4 cup rice vinegar

1 Tbsp. miso

2 tsp. sesame oil

2 tsp. honey

1 tsp. finely grated ginger



Preheat the oven to 425F.

Spread the cubes of butternut squash out on a rimmed baking sheet - lined with parchment, to make cleanup easier - and drizzle with oil. Toss them around to coat them in oil, sprinkle with salt and roast for 20-30 minutes, until soft and nicely golden. If you like, toss them on the salad warm - otherwise set them aside to cool while you cut the kale and shake the dressing.

Pull the leaves off the ribs of kale and chop (or thinly slice, whichever you like) the leaves, discarding the stems. Put it in a wide, shallow bowl or on a platter (I always feel fancy putting salad on a platter) and top with the roasted squash. Shake up all the dressing ingredients in a jar, or whisk them together in a small bowl or measuring cup. Drizzle over the salad and sprinkle generously with chopped almonds and grated Parmesan. If there are leftovers, they're divine topped with a poached or fried egg.

Serves 4-6.




To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.