It is fall somewhere, right? #texas
I have a favorite side dish that I swear by because it packs a lot of flavors and while healthy it’s pretty comforting and hearty. It makes an excellent side for chicken or turkey or sometimes when I don’t want to eat meat I’ll toss this salad with some cooked quinoa to make it into a meal.
The flavors are without a doubt fall inspired, and it’s a great dish to add to your Thanksgiving spread all while being relatively fresh and healthy.
So enjoy my friends! I hope you are all cooking your way through your fall season no matter what it might actually look like!
Ingredients:
4 cups of chopped kale, 1/2 cup of chopped butternut squash, 1/3 of a cup of chopped walnuts, 1/3 cup of dried cranberries, three cloves of garlic, one tablespoon of butter and one tablespoon of olive oil. Salt and pepper to taste.
Prep:
Add the butter to a pot large enough to fit all the kale and melt over medium-low heat. Toss in the walnuts and give them a slight toast. The butter will lightly turn brown, and that is when you add the squash.
Add the chopped butternut squash and garlic and cook for about 5-7 minutes until the squash is cooked. It will be a bit soft and resemble a baked sweet potato.
Add the cranberries and cook for an additional minute.
Add the kale and drizzle the olive oil on top. Toss together and add a lid to your pot. Cook for roughly 2-3 minutes until the kale is cooked and soft.
Remove and serve as a side dish with your favorite roasted meats, cooked grains or even potatoes!
Add salt and pepper to taste. Serves 4.
Seriously can’t wait to try this!
It is so so so yummy!