Guest Submission: Esmé’s Kale, Butternut and Beet Salad

Kale, Butternut and Beet Salad

Ingredients:
1 large butternut squash, peeled and cut into 1-inch cubes
3 large beets, peeled and cut into 1-inch cubes
2 tablespoons olive oil salt and freshly ground black pepper to taste
1 very large onion, sliced into large pieces
5 cloves garlic, sliced into long slivers. I actually use a very large tablespoon full of minced garlic – we love garlic! ♥
2 bunches kale, cut into bite-sized pieces, stems removed
Salt
Fresh ground black pepper
Brown sugar
Extra Olive oil as needed
2 tablespoons cider vinegar
1 teaspoon dried thyme (fresh will also work)

Method:
Preheat an oven to 400 degrees F (200 degrees C).
Place the butternut in a baking tray lined with tinfoil, in a single layer and sprinkle with oil, then season with salt and fresh ground pepper.
Repeat the previous step with the beets, but here I sprinkled it with brown sugar.
Bake both trays in the preheated oven until tender, ±20 to 30 minutes. We prefer the veggies to still have a bit of crunch to it, so be cautious not to over cook it.
Set both baking trays aside to cool to room temperature.
Meanwhile, heat ±1-2 tablespoons of olive oil in a large skillet over medium heat.
Cook the onion and garlic until it starts to caramelize. Continue to cook while stirring until golden brown, at least 15 minutes and set aside to cool to room temperature.
Now add the kale to your skillet (add oil if needed) and cook until wilted and tender – it only takes about 3 minutes.
Remove from the heat and leave the kale to cool to room temperature.
In a large serving dish, add the butternut, beet and onions in three separate heaps and then add the kale and gently mix till combined.
Mix the apple cider vinegar with a bit more pepper and the thyme and pour over your veggie mixture.

If you prefer you can use yams instead of butternut, and any type of vinegar you prefer.

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