I had to look up the definition of salad before naming this dish because I wasn’t sure it qualified. But Merriam-Webster says a salad is “raw greens (such as lettuce) often combined with other vegetables and toppings and served especially with dressing.” So while most of these vegetables are cooked and the dressing is warm, the kale is raw—to me that qualifies it as a salad.
SERVES 4–6
For the salad
1 small butternut squash (about 1 pound)
1 bunch broccolini
1 tablespoon olive oil
1 teaspoon sea salt
4–5 leaves dinosaur kale (also called lacinato kale)
1–2 heaping tablespoons hemp seeds
For the dressing
1 small red onion (can substitute with 1 large shallot)
2 tablespoons high-quality olive oil, divided
1½ tablespoons fig balsamic vinegar
Salt and pepper to taste
Water
Peel the squash and cut into half-moon or bite-sized pieces. Chop the broccolini into bite-sized pieces (including the stalks).
Preheat oven to 425°F. (And remember what Chef Daniel Cox shared in the Fall 2022 issue of Edible Bozeman: For a next-level caramelization on your vegetables, heat the sheet pan in the oven while it preheats.)
Toss squash and broccolini in 1 tablespoon of olive oil and lightly season with sea salt. Transfer veggies to the hot sheet pan and roast for 20–25 minutes, until the butternut squash is fork-done but not mushy, turning once while cooking.
While the squash and broccolini are roasting, wash and devein the kale, then cut into ½-inch ribbons. Set aside.
At this point, make the dressing: Finely chop red onion. In a small pan over medium, heat 1 tablespoon of olive oil. Add the onion and sauté until translucent. This will mellow the onion’s sharpness. Remove from heat and add the remaining tablespoon of olive oil, fig balsamic vinegar, salt, and pepper. Add just enough water to make the dressing pourable.
When the squash and broccolini are done, toss with the kale, add the dressing, and mix until all the vegetables are coated. Transfer to a serving dish, top with hemp seeds, and serve.
Note: The roasted veggies and dressing can be made up to a day ahead and warmed before serving.
Wine Pairing
Affinitas Furmint Tokaj, Hungary
I just love the versatility of white wines with spicy, floral notes, acidity, and a long mineral-laced finish. Wines like the Tokaj made from the Furmint grape are blended with other regional varietals into some of the longest-aging and thus complex white wines in the world. The dry style like this Affinitas bottling is made mostly in stainless steel tanks to preserve its fresh, crisp, citrus-dominated flavors. This wine should cut through a savory winter salad. (But keep a little in your glass to pair with our cheesecake because it’s sublime with caramelized pear.)
Available at Vino per Tutti in Bozeman. $19
Recommendation by Norm Page, sommelier at The WineTrust, Bozeman.
