The name for this came to me because (a) it’s a party in your mouth, (b) it’s tex mex inspired and (c) it’s featuring the ingredient of the season – BUTTERNUT SQUASH!
If you think pumpkin is the ingredient of the season, then that’s fine, too. You do you, boo. But I’m allll about the butternut.
The dressing was a lime vinaigrette that I made up.
Lime vinaigrette
Ingredients:
- 1/4 cup olive oil
- 1 tbsp lime juice
- 1 tbsp apple cider vinegar
- 2 tbsp mayonnaise
- 2 green onions, chopped
- 1/8 tsp chili powder
- salt and pepper
Once that’s mixed together you will have a delicious golden elixir to massage over all the kale.
Roasted butternut squash is the “harvest” portion of the salad.
To round it all out, I used black beans, feta, and pepitas.
You could use queso fresco or cotija in place of the feta. Anything salty and crumbly. I had feta on hand, so that’s what I used.
And then you assemble!
Oh wait! I almost forgot! Top with chips!
We had the very end of a beanitos bag to finish off before opening up a new bag of corn chips.
Lately I’ve noticed I can’t eat too many corn chips without getting some regurg. A few are ok, but who wants to eat just a few chips? That’s way too hard! So I dabble in other kinds, to even out the burden on my gut. The beanitos ones are salty, so I like those a lot. Siete ones are just so so.
And speaking of cassava chips, has anyone tried the new TJs cassava ones?
Fiesta Harvest Salad [serves 4]
Ingredients:
- lime vinaigrette (see recipe above)
- 1 bunch lacinato kale, destemmed and chopped
- 1 butternut squash, chopped and roasted
- 2 tbsp olive oil
- 1/4 cup roasted salted pepitas
- 1 can black beans
- 4-8 oz feta cheese, crumbled
- chips
Directions:
Pre-heat oven to 375 degrees F.
Remove skin and seeds from squash and cube it. Then toss in olive oil and roast on a greased baking sheet for ~30 minutes or until soft and golden.
Make dressing and massage onto kale.
To serve, divide kale, beans, squash, feta and pepitas evenly into bowls.
Top with chips and enjoy.
