Kale with Sauteed Apples and Squash

I decided to eat healthier. Well try anyway. But as I am finding out, healthy tastes good. Very good. I found this recipe for a salad with winter greens at Serious Eats. This was actually a great salad but I had to make a few changes. No pears in the house. Not a fan of the texture. So I added apples and squash instead. Added some bacon, too, for old time's sake. I can't eat all healthy, all the time. But a couple slices goes a long way for flavor. Next try, fish. Maybe. That will definitely be a hard sell to the picky family. Vegetables were easy.

Kale with Sauteed Apples and Butternut Squash

Source: Serious Eats, adapted from Good Food to Share by Sara Kate Gillingham-Ryan
adapted by There's Always Thyme to Cook
Printable Recipe

1/2 cup pine nuts
1 Fuji apple, halved and cored and diced
1 cup of butternut squash, diced
1 teaspoon olive oil
1/4 teaspoon salt
4 handfuls of Kale, remove the  tough stems and cut or tear into bite-size pieces
2 tablespoons champagne vinegar
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
1 large shallot, finely chopped
1/4 cup walnut oil
3 slices cooked bacon, torn in small pieces
salt and freshly ground pepper
Grana Padano cheese, shaved (or Parmesan or Pecorino)

In a small, dry frying pan, toast the pine nuts over medium heat, stirring constantly, until fragrant and lightly browned, about 2-3 minutes. Watch because they burn easily. Remove from the heat and remove from pan, pour onto a plate to cool. Set aside.

Dice the apple and the butternut squash. Add about a tablespoon of olive oil to a skillet and heat on medium-high. Add the apples and squash, salt and pepper to taste, and saute until browned and softened. Add the bacon and saute for a minute or two with the apples and squash.

Combine the greens and pine nuts in a bowl.

In a small bowl, whisk together the vinegar, honey, mustard, and shallot. Add the walnut oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.

Pour the dressing over the salad and toss to coat thoroughly. Top with the roasted apple, squash and Grana Padano and season with a few grinds of pepper. Serve immediately. 

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Sending out a very big thank you Marigene from In The Middle of Nowhere and her sister Judy from Grace and Miss Mouse Soaps. They had a wonderful giveaway on Marigene's blog and I won a most generous gift of the most fantastic scented handcrafted soaps. You can find tons more at Judy's site, Grace and Miss Mouse Soaps, handcrafted in Vermont, take a peek!

Thanks again ladies, I am thrilled!

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Joining 

 Mosaic Monday  at the Little Red House.

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