One of the silver linings of the pandemic is having more time to spend cooking. I usually prepare most of the same foods every week due to time constraints, but having more leisure time means I can experiment with new dishes. Cooking is also a great way to break up a day spent at home on your laptop. The benefits of cooking extend beyond the nutritional ones. Research shows that “the more people cook at home, the healthier their diet, the fewer calories they consume, and the less likely they are to be obese or develop type 2 diabetes.” Wow!
Kale Salad with Roasted Butternut Squash, Beets and Goat Cheese
Kale Salad with Roasted Butternut Squash, Beets and Goat Cheese is a vegetarian dish that can be made vegan by replacing the goat cheese with vegan cheese. This hearty salad is a meal in itself. Just because it’s summer doesn’t mean we have to be relegated to eating simple salads – although they are great as accompaniments to a barbecue.
I have never bought pepitas before this recipe and I’m happy to say, I like them. Pepitas are a type of pumpkin seed.
You’ll be pleased to note that many of the ingredients in the Kale Salad with Roasted Butternut Squash, Beets and Goat Cheese pack a nutritional punch. For instance:
- Kale: Kale contains dietary fiber, thiamin, riboflavin, folate, iron, magnesium and phosphorus, and a very good source of vitamin A, vitamin C, vitamin K, vitamin B6, potassium, calcium, manganese and copper.
- Beets: Beets are a great source of fiber, folate (vitamin B9), iron, potassium, manganese, and vitamin C.
- Butternut Squash: Butternut Squash contains vitamin E, thiamin, niacin, vitamin B-6, potassium, folate, pantothenic acid, and manganese.
- Pepitas: Pepitas are a good source of magnesium, manganese, iron, zinc, and copper. We need to make sure we’re getting enough magnesium because it helps improve mood and sleep.
A Note on Kale
Some of you might find kale a bit hard to chew. Because I was sharing this salad with my mom who is not a huge fan of kale, I steamed the kale for one minute before massaging it with olive oil. I found the steaming really helped to make it more tender without totally eliminating the benefit of eating raw.
Let me know in the comments section if you make this Kale Salad and what you thought of it.
You might also be interested in making, “Roasted Cauliflower and Onion Salad with Lemon Tahini Dressing“.