I posted this photo to Twitter and Facebook yesterday on my way to a friend's house for her husband's 50th birthday. (He is much, much older than me by the way...lol...) I captioned it The Kitchen Sink because I went through my fridge to see what I had to pull together and I picked up quite a lot of ingredients along the way!
People LOVED it, both in cyberworld and in the real one, so I figured it was only fair to blog about it and tell you how I made it.
First, I roasted a small butternut squash. Peel it and chop off the ends, and then cut it lengthwise down the middle. Removed the seeds and cut it into cubes. Drizzle a little EVOO (extra virgin olive oil), a generous pinch or two of kosher salt and, if you have it or can find it, 2 teaspoons of zhatar seasoning - a wonderful Middle Eastern spice mixture.
Roast that on 450 degrees until tender, and let cool.
In a large bowl add:
1 yellow endive, sliced, hard stem/core discarded1 red endive, sliced, hard stem/core discarded1 cup kale, finely chopped, hard stems discarded2 romaine hearts, chopped1/2 cup fresh flat leaf parsley, chopped1 1/2 cups black beans, drained1 avocado, dicedOnce the squash has cooled, chop 1 cup into small pieces and add to the salad
To dress, pour the following onto the salad and then toss together well:
2-3 TBSP white balsamic vinegar1 1/2 TBSP balsamic glaze or 1 TBSP balsamic vinegar2 TBSP lime infused olive oil. I know that is a specialty ingredient, so if you don't have or can't find any, use 2 TBSP EVOO and 1 TBSP fresh lime juice
Vegan, gorgeous, flavorful...totally trendy!
