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Kale, Kabocha and Wisconsin Gorgonzola Salad

Serves1
IngredientsVegetables, Nuts
Day PartDinner, Lunch
Menu PartSalad
Cuisine TypeAmerican
Kale, Kabocha and Wisconsin Gorgonzola Salad

Earthy vegetables like kale and kabocha go beautifully with Wisconsin Gorgonzola, known for its crumbly texture and sharp, full, earthy flavor.

Ingredients

3/4 cup (4 ounces) kabocha or other winter squash, cut into 1-inch cubes and roasted*
2 ounces (about 2 cups) kale (lacinato or dinosaur), ribs removed and thinly sliced
2 teaspoons fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
Salt and fresh ground pepper to taste
2 ounces (1/3 cup) Wisconsin Gorgonzola Cheese, crumbled
1 tablespoon pine nuts, lightly toasted

Optional:
2 teaspoons (1/2 ounce) golden raisins (pre-plumped in 1:1 water and red wine vinegar solution)

Steps

  1. In mixing bowl, gently toss squash and kale with lemon juice and olive oil. Season with salt and pepper; set aside to soften 5 minutes.
  2. Place kale and squash mixture on serving plate, top with Gorgonzola and pine nuts.

*To roast squash: preheat oven to 425°F. Toss squash cubes in enough olive oil to coat; season with salt and pepper. Spread on baking sheet lined with parchment paper, leaving space between cubes. Roast until tender and caramelized, about 30-40 minutes, tossing with spatula every 10-15 minutes.

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