Butternut Squash and Kale Salad

http://www.wholefoodsmarket.com/recipes/2802

Ingredients
2 bunches kale (about 1 pound total), tough stems and ribs stripped out, leaves sliced
1 cup low-sodium vegetable broth, divided
1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
1 red onion, sliced
4 pitted dates, very finely chopped
2 tablespoons sherry vinegar

Method
Put kale and 1/2 cup vegetable broth in a large pot and place over medium heat. Cook, covered, stirring frequently, until kale is wilted, about 3 minutes. Add squash and continue cooking, stirring occasionally, until kale and squash are tender but not mushy, 10 to 12 minutes. Cool to room temperature.

Meanwhile, combine the remaining 1/2 cup broth, onion, dates and vinegar in a small saucepan. Bring to a boil, lower heat, and simmer, uncovered, until onion is very tender and liquid is reduced by half, about 6 minutes. Cool, toss with kale and butternut and serve room temperature or chilled.


This recipe didn't even look that good online, but I still felt that it would be something yummy to make. I bought the ingredients a week ago and the kale was getting old looking and the squash was getting squishy. I got a blister on my finger as I prepared the squash, but it was worth it! After cooking the kale and squash for a bit, letting it cool and then adding the onions/dates/vinegar dressing on top--yummelicious! With a little quinoa, a great dinner!!