How to Eat and Enjoy Nutrient-Packed Fresh Whole Foods!

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I’m now mid way through my cleanse week and was on the search for something tasty and satisfying for my evening meal. I picked up my Talley Farms CSA box and found it brimming with vibrant fresh veggies that were perfect for tonight’s healthy meal. My research for ideas brought me to celebrity chef Candice Kumai’s, “Clean Green Eats” book. In her book, she offers more than 100 simple, unique and delicious recipes made from whole foods packed with nutrients that she says will help you lose weight, detox, and look amazing. Just what I was looking for! I settled on her Kale, Swiss Chard and Butternut Squash Salad. Made with all raw vegetables, it sounded intriguing and healthy. I was hoping it would also taste good!

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I had never made anything with raw Swiss Chard or raw Butternut Squash before. I knew from working with raw firm greens that they can be a bit bitter and tough. The key to ensuring that they will be tender and pleasant tasting is to massage or work the dressing into the leaves thoroughly. Letting them sit a bit before serving also brings out their sweetness and enhances their flavor. As far as the squash, I figured best way to eat  it raw would be to make the ribbons very thin so I used my mandoline to thinly slice even strips. The colors were a beautiful contrast with the golden-orange squash ribbons against the deep hunter green chard and kale leaves. The exquisite colors of nature making the food ever so tantalizing!

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Combining the vegetables with some dried cranberries, toasted pepitas and creamy goat cheese was a genius idea. I always choose to toast my nuts as it makes them 10 times better! When toasting pumpkin seeds, you know they are done when they just begin to pop in the pan. Remove them to a paper towel to cool and then they’re ready to use. The vinaigrette Candice chose to pair with the salad was a perfect match with a bit of fresh citrus, tangy mustard and sweet honey. I was a bit apprehensive at the measurements of ingredients in the dressing, but decided to trust the recipe and do it as written, knowing I could alter it if needed before tossing the salad. Although I did add just a touch more orange juice and went a little sparingly on the shallot, it turned out to be an ideal mixture for the salad.

The salad was fantastic! Letting it sit dressed for a while before eating was the exact thing it needed, because even as I was putting away some of the leftover salad, I snagged a bite that tasted even better than before! So don’t be afraid to dress this salad a bit ahead of time.

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Raw Butternut Squash, Swiss Chard & Kale Salad

Ingredients
 
For the Orange Vinaigrette:
  • 1 small shallot, finely diced
  • 1/4 cup + 1 tablespoon fresh squeezed orange juice
  • 3 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon kosher salt
For the Salad:
  • 2 medium bunches (4 cups) kale, chopped
  • 1 medium bunch Swiss or rainbow chard
  • 1/4 medium butternut squash
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds, toasted
  • 6 ounces fresh chèvre (goat cheese), crumbled
Instructions
  1. In a small mixing bowl, whisk the shallot, orange juice, dijon mustard, and honey until blended. Slowly drizzle in olive oil while whisking to emulsify dressing. Season with salt.
  2. Clean and thoroughly dry kale and chard. With a sharp knife, remove woody stems from kale and chard. (Save the chard stalks for another recipe – see notes) Tear both greens into bite-size pieces.
  3. Remove the bulbous portion of the butternut squash and save for another use. Cut the rest in half lengthwise and peel one of the halves. Save the other half for another use. Using a mandoline or vegetable peeler, slice thin ribbons from the squash.
  4. In a large bowl, combine greens & squash ribbons. Toss with half of the vinaigrette and work it into the leaves until well coated. Toss the dried cranberries, pumpkin seeds and crumbled cheese into the salad and mix, reserving some of the seeds and cheese for garnish. Let the salad sit for at least 30 minutes before serving to let the flavors meld and the greens marry with the dressing. Pass the additional dressing with the salad.
Notes
  • It is imperative that you work the dressing into the greens well, as it enhances the flavor and sweetness of the leaves tremendously.
  • Use the leftover butternut squash and saved chard stalks for use in my Potato, Squash & Chard Stalk Gratin. (Soon to come – I’m working on that recipe now!)

(click here) for printable recipe

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2 opinions on “How to Eat and Enjoy Nutrient-Packed Fresh Whole Foods!”

  1. Did I miss the vinegar ingredient? I don’t see it listed, but it says to mix the honey, mustard, shallots and vinegar together. How much and what kind? Balsamic or any flavor?
    Thanks.

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    1. Hi Cindy, Thank you for catching that. There is no vinegar in the recipe so that is a type-error. I will correct it.

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