Tag: gluten free

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Lunch Prep- Mediterranean Chicken and Rice Bowls

med chicken and rice bowls
med chicken and rice bowls
Mediterranean Chicken and Rice Bowls are the answer to my meal prep questions!

You know that feeling of satisfaction when you’ve prepped lunch for the week on Sunday night? (Surely that can’t be just me, right??) It’s SO worth the effort to plan in advance. I pack a great lunch- it’s one of my self-named super powers. These Mediterranean Chicken and Rice Bowls are the perfect lunch to prepare for the days ahead!

This salad is loaded with greens, grains, protein, and flavorful dressing. It’s balanced in macronutrients (carbs/fat/protein) which means it will fill your belly and fuel your brain with the good stuff to support your bod as you take on every day like the champion you are. Most importantly, it’s DELICIOUS, which is the whole point, right?

Short on time? Use pre-washed lettuce, pre-cooked grains, and shredded rotisserie chicken!

washed lettuce, cooked chicken, cooked rice
Some of my quick meal favs
another chicken-grain-veggie salad bowl prep situation– love avocado (with lemon juice) when it’s ripe!

Got any of the below? Toss ’em in your salad bowls to add extra flavor:

  • Feta (my FAV cheese- already included in the below recipe!)
  • Goat cheese
  • Avocado
  • Olives
  • Lemon, lime, or orange
  • Pickled onions, pickled cucumbers, pickled peppers

Packing it all up:

My favorite lunch containers are the 4-cup glass Pyrex or Anchor bowls with leak-proof lids. They are the perfect size for my salads and they don’t absorb any odors over time. I’ve had a set for over 10 years and it’s still in great shape!

For the dressing: Sometimes I bring the dressing along in a separate tiny glass container (baby food prep jars work well.) Sometimes I can’t stand bringing another container, so right before I leave for work, I’ll open up my salad and pour the salad dressing down the side of the bowl at an angle so it gathers on the very bottom. Before eating, I’ll just shake it up so the lettuce doesn’t get too soft. Works like a charm!

To bring it with you… do you know about the Pack-It freezable lunch box?! The sides are made of ice packs so your lunch stays cool for hours if you don’t have access to a fridge. It easily wipes clean on the inside and you can stash it in the freezer overnight so it’s ready to go the next day. It’s the right price and it comes in lots of fun patters. I love this thing!

Now let’s get cooking, shall we? Let me know how you like these Mediterranean Chicken and Rice Bowls for your lunches or dinners this week!

chicken feta rice bowl

Mediterranean Chicken and Rice Bowls

Morgan
A filling and flavorful salad to prep for the week
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course, Salad
Cuisine Mediterranean
Servings 4 people

Equipment

  • Outdoor grill optional

Ingredients
  

For the grilled chicken

  • 1 lb boneless, skinless chicken thighs (or chicken breasts)
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp paprika
  • 1/4 tsp black pepper

For the salads

  • 1 head green leaf lettuce, washed and torn
  • 1 8.8 oz package pre-cooked rice about 1 cup
  • 1/2 cup seedless cucumber, diced
  • 1/2 cup tomatoes, diced
  • 4 oz feta
  • 1 lemon, quartered

For the salad dressing

  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp oregano
  • 1 small garlic clove, grated
  • Salt and pepper, to taste

Instructions
 

Grilled chicken

  • Preheat outdoor grill to medium-high.
  • In a large bowl, whisk together olive oil and dried seasonings. Add chicken thighs, turning to thoroughly coat. Let sit to marinate for 10-15 minutes while grill preheats.
  • Grill chicken 4-5 mins per side until cooked. Allow to cool 5 minutes, and slice for salads.

For the salads

  • Whisk together dressing ingredients in a small bowl.
  • Divide lettuce between 4 bowls. Top with rice, cucumbers, tomato, chicken, and crumbled feta.
  • Add dressing just before serving and finish with a squeeze of fresh lemon juice.

Notes

Double the chicken and grill in advance to use for additional meals.
If prepping for lunches, ensure chicken is fully cooled before assembling salads, and keep dressing on the side.
Salads will keep in the fridge for 3-4 days.
Keyword feta, grilled chicken, rice bowl, salad

Did you make this recipe? I’d love to read your review below! Be sure to tag @dinneronthecouch on Insta so I can cheer you on. xo– Morgan

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Spiced Butternut Squash Soup

butternut squash soup and bread

If I ever were to claim a recipe as my signature recipe, it would be Spiced Butternut Squash Soup. I’ve had it saved in the notes app in my phone for years, eagerly texting it to friends and acquaintances who ask or even wonder aloud where one can find a good recipe for butternut squash soup. “Me! Mine! THIS RECIPE- here let me send it to you…” My fellow dietetic interns and I served this soup for a farm event in New Hampshire over 10 years ago! I loved it then and I continue to cook it and love it every fall and winter.

butternut squash soup and bread
Perfect along a crusty loaf of sourdough bread!

These are my favorite things about Spiced Butternut Squash Soup:

  • Easy to make. Simmer the ingredients in a pot together until very soft and puree with an immersion blender.
  • Full of vegetables (and fruit) all in one meal– squash, sweet potato, canned pumpkin, onion, garlic, apples
  • Allergy-friendly: dairy free (just sub olive oil for butter), gluten free, and vegan (with olive oil sub)
  • Add fun toppings: garnish with toasted pumpkin seeds, a spoonful of plain yogurt, drizzle of pumpkin seed oil, maybe a drizzle of honey or maple syrup? Sourdough croutons?
  • Freezes well in shallow containers or freezer bags- lay bags flat to stack, and thaw in a bowl of warm water.

I am so happy to finally share this recipe with you here on Dinner on the Couch. Let me know what you think!

Smooth, spoonable texture makes it a great baby/toddler food
butternut squash soup

Spiced Butternut Squash Soup

Morgan
Smooth, warm, flavorful, and vegetarian
Print Recipe Pin Recipe
Cook Time 50 minutes
Course Main Course, Side Dish, Soup
Servings 6 people

Equipment

  • Immersion blender
  • Large dutch oven or pot with lid

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, diced 1/2 cup
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 tsp fresh ginger root, grated or minced in a tube
  • 1/2 tsp ground cinnamon
  • 1/2 tsp curry powder
  • 1/4 tsp ground nutmeg optional
  • 1/4 tsp crushed red pepper optional
  • 2 apples, peeled and diced 1-2 cups
  • 1 medium butternut squash, peeled and diced 1 1/2 lbs
  • 1 large sweet potato, peeled and diced
  • 1 15 oz can light coconut milk
  • 1 15 oz can pumpkin puree
  • 1-2 cups water or broth

Instructions
 

  • Heat olive oil and butter over medium heat in a large dutch oven or pot. Add onion and saute 4-5 minutes, until onion begins to soften. Add garlic and cook, stirring, 1 minute. Add ginger and other spices, stir and cook 1 minute.
  • Add remaining vegetables and apples. Add coconut milk, pumpkin puree, and enough water to nearly cover all ingredients. Cover with a lid and bring to a simmer. Reduce heat to low and simmer, covered, for 30-40 minutes until vegetables are very soft. Remove from heat.
  • Allow to cool slightly. Puree soup with an immersion blender until smooth. Note- if using a regular blender, ladle in to blender container in batches and puree until smooth.
Keyword butternut squash, soup, vegetarian

If you try this recipe be sure to review it below, and tag me @dinneronthecouch so I can cheer you on! xoxo-Morgan

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Peach Caprese (it’s build-able!)

peach caprese

I don’t think there is a single dish I have made more times in a month than Peach Caprese. It’s August, and every where I turn I’m knee-deep in tomatoes, peaches, basil, and mozzarella. I’m not complaining! This salad is totally build-able and customizable… you can keep it simple with my recipe below, OR get the special cheese, the balsamic drizzle, some salty prosciutto, pesto, etc. Just be prepared to eat it standing up in the kitchen, and don’t doubt yourself… you CAN eat the whole thing yourself!

peach caprese in a bowl

Today, I’m bringing you my favorite Peach Caprese salad with all of the variations. First, here’s my basic recipe, and read on to be inspired how you can use this as a base and build it to your liking.

peach caprese

Peach Caprese

Morgan
Fresh, simple, and fast
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Salad
Servings 2 people

Ingredients
  

  • 1 shallot, about 2 inches
  • 1 1/2 tbsp red wine vinegar
  • Sea salt and freshly cracked pepper
  • 2 heirloom tomatoes, sliced into 1/2-inch chunks about 3 cups total
  • 1 peach, sliced
  • 4 oz fresh mozzarella, torn
  • 3-4 tbsp olive oil
  • 5-6 basil leaves, torn

Instructions
 

  • First, thinly slice the shallot and place in a small bowl. Pour vinegar over shallots, season with salt, and leave them to pickle while you assemble the rest of the ingredients (at least 5 minutes, and up to 30).
  • Arrange tomato slices in a shallow bowl or on a plate, and season with salt. The tomatoes will release water as they sit, adding flavor to your dressing. Arrange peaches on top of tomatoes. Top with torn mozzarella cheese.
  • Gently whisk 3 tbsp olive oil into bowl with pickled onions, and season with cracked pepper. Drizzle dressing on top of tomatoes, peaches and cheese, tossing gently. Season with more salt, to taste. Finish with more olive oil and the fresh, torn basil leaves.
Keyword caprese, peach, salad

Peach Caprese Variations

Throw the whole thing on a bed of lettuce, add more dressing and cheese, and make it a main!

Vegan/Dairy-Free: Sub avocado in place of the cheese. I like to scoop the avocado flesh out of the skin with a spoon in larger chunks.

Switch the Cheese: Go with a round of burrata, some salty feta, or creamy goat cheese. Be sure to buy cheese in block form and crumble by hand vs. pre-crumbled for best flavor. And finish it with herbs and pepper so it doesn’t look naked!

Dressings to Drizzle: Use balsamic vinegar instead of red wine vinegar in my recipe above. Add basil vinaigrette or your favorite pesto. Flavored vinegars such as fig or orange would be incredible, too.

Add a protein: Grilled shrimp, scallops, or chicken are perfect with this light and bright salad.

Go with Greens: As in the above picture, throw the entire salad on a bed of lettuce (leaf, butter, arugula, etc!) and go to town.

Make it a Panzanella: Add cubes of toasted sourdough or crusty french bread and let the dressing soak it up. Bonus if you rub the toast with a sliced garlic clove before cutting the bread and tossing it in. Quick panzanella!

Extra Flavors: Salty prosciutto, maybe crispy bacon, or crushed red pepper all pack a punch. Switch up the herbs– chives, mint, and parsley would all be delish, too.

I hope you have already eaten some delicious combination of the above Peach Caprese, but if not, the time is now! Enjoy this end-of-summer peak produce in its simplest (or most done-up) form. Happy eating! xo-Morgan

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Brown Rice Veggie Bowls with Peanut Sauce

brown rice veggie bowl with peanut sauce

Here we go with another light, fresh meal to use up all of your farmer’s market veggies: it’s Brown Rice Veggie Bowls with Peanut Sauce! Read on to never mess up brown rice again, and don’t forget to make a double batch of the peanut sauce…

Brown rice and edamame with crunchy veggies and, although I forgot it for the pic– **must add avocado!!**

Why is brown rice so hard to cook on the stove?! For me, it always seems that after 45 minutes of cooking, it is simultaneously mushy and crunchy. I am very aware there are useful appliances that cook rice… but as someone with a tiny kitchen, I prefer to use my pots and pans and save the counter space for prepping!

There is a better way: cook brown rice in a large pot of water and strain it, like you are cooking pasta. I learned this technique from Cookie and Kate (linking her buddha bowl recipe here), and now I won’t prep it any other way. Look for short- or medium-grain brown rice, which holds its shape better when cooked.

This peanut sauce… is perfect. It’s creamy, tangy, a little spicy, and a little sweet. I want to lick the bowl clean! It’s also great as a sauce for lettuce wraps stuffed with veggies and grilled chicken. Peanut sauce tip: use extra-smooth peanut butter (the kind with oil added as an ingredient to emulsify it) for a sauce that’s silky and pourable.

Peanut sauce on everything, please!

This recipe for Brown Rice Veggie Bowls with Peanut Sauce is super versatile– use the veggies that you have. I love mini cucumbers, shaved carrot, chopped red cabbage, scallions, and flat-leaf kale. Other veggies that would be amazing: radishes, snap peas, lettuce, roasted sweet potatoes, beets, bell peppers, etc– the list is endless!

Make it kid-friendly: that is, eat it with a kid! 😉 Brown Rice Veggie Bowls are a great recipe to introduce/expose kids to new colors, textures, and of course, flavors. If your kiddo isn’t keen on tasting too many *new* veggies, play with them instead– make a rainbow with the vegetables and eat the rice plain. Have fun with it! Check out more about introducing veggies to your toddler here.

Try it out and let me know how you like it!

brown rice veggie bowl

Brown Rice Veggie Bowls with Peanut Sauce

Morgan
A fresh and filling vegan meal
Print Recipe Pin Recipe
Cook Time 35 minutes
Course Main Course
Servings 4 people

Equipment

  • Fine mesh strainer
  • Whisk (for sauce)

Ingredients
  

  • 1 1/4 cup short-grain brown rice
  • 1 cup shelled edamame, frozen
  • 1 tsp salt
  • 2 large carrots, shredded
  • 2 mini cucumbers, sliced
  • 1 cup red cabbage, thinly sliced
  • 2 cups kale, sliced
  • 2 scallions, sliced (white and light green parts only)
  • 1-2 avocados, sliced
  • Sesame seeds
  • Limes, quartered

Peanut Sauce

  • 1/2 cup smooth peanut butter
  • 2 tbsp rice vinegar
  • 1 tbsp tamari (or other soy sauce)
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1 tsp Thai red curry paste such as Thai Kitchen
  • 1/2-3/4 cup water

Instructions
 

Cook brown rice

  • Bring a pot of water to boil and add salt. Rinse brown rice in a strainer until water runs clear. Cook brown rice in boiling water, stirring occasionally, for 30 minutes.
  • After 30 minutes, add 1 cup frozen edamame to water with rice and cook an additional 5 minutes. Strain water from rice and edamame, and return to pot to keep warm.

For the peanut sauce

  • In a small bowl, combine peanut butter, rice vinegar, tamari, honey, garlic, and curry paste with a whisk. Add about 1/2 cup water and continue to whisk until combined. Add water 1-2 tbsp at a time until it reaches a pourable consistency.

Assemble bowls

  • Massage kale with lime juice for 30 seconds to break it down. Divide rice between bowls and top with kale.
  • Top bowls with remaining ingredients: carrots, scallions, cabbage, cucumber, avocado, and/or any other vegetable you wish. Sprinkle with sesame seeds, and serve with peanut sauce and lime wedges.
Keyword gluten free, vegan, vegetarian

I hope you love this recipe as much as I do. If you make it, be sure to tag @dinneronthecouch so I can cheer you on! xoxo- Morgan

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Burrito Bowls with Cilantro-Lime Cauliflower Rice

If there’s a meal that is easy to make, totally customizable, holds up as leftovers, and always has us saying, “This is so much better than takeout”… it’s Burrito Bowls with Cilantro-Lime Cauliflower Rice!

You know I am always adding more vegetables to any meal I can, and that is a big reason I LOVE frozen cauliflower rice! It’s not “rice” at all, but actually all cauliflower chopped up as small as grains of rice. The flavor is neutral and it’s easy to throw into other dishes with more flavors. In a burrito bowl, I think it holds up best when mixed with actual rice, so here I mix an entire bag of cauliflower rice in with cooked white rice as a base for this meal.

Here are some notes about what makes up these burrito bowls:

  • Grilled chicken– use my simple recipe here, pan-seared chicken, or even a shredded rotisserie chicken. Sub another protein if you’re feelin’ it- ground beef, turkey, carnitas, or skip the meat altogether.
  • Pico de gallo- fresh tomato, onion, jalapeno, cilantro, and lime. Most grocery stores sell this ingredient freshly-made, which is what I use below. Add a few spoonfuls of pico de gallo to mashed avocados for the easiest guacamole ever! Any salsa you love will be great on burrito bowls.
  • Guacamole- is a must for burrito bowls, right?
  • Tajin– a dry seasoning made of chili powder, salt, and dehydrated lime. It has so much flavor and is perfect to turn peppers and onions into fajita veggies.
  • Cauliflower rice- I mix a bag of cauliflower rice with a fresh batch of steamed rice. Feel free to use brown rice, instant rice, or all cauliflower if you want! Be sure to saute the cauliflower to cook it or drain microwaved cauliflower so it’s not watery.

Let’s get to it! I hope you love this recipe as much as my family does. Bon appetit!

Burrito Bowls with Cilantro-Lime Cauliflower Rice

Morgan
Bold, tasty and filling for dinner or a make-ahead lunch
Print Recipe Pin Recipe
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 1 cup enriched long-grain white rice
  • 1 12-oz bag cauliflower rice, frozen
  • 1 tbsp butter
  • Sea salt
  • 1/4 cup cilantro, chopped, plus more for garnish
  • 2 limes
  • 2 chicken breasts, grilled and diced
  • 3 avocados
  • 1 10-oz container fresh pico de gallo
  • 1 14-oz can black beans, drained and rinsed
  • 2 cups colored bell peppers, sliced
  • 1/2 red onion, sliced
  • 1 tsp Tajin seasoning (or sub chili powder and salt)
  • Sour cream, cheese, hot sauce and/or tortilla chips for serving

Instructions
 

Cilantro-Lime Cauliflower Rice

  • In a small saucepan, bring 2 cups water to a boil. Add 1 cup white rice, 1 tbsp butter, and 1 tsp of sea salt, stir to combine. Simmer on low, covered, until rice is cooked, about 15 minutes.
  • Steam frozen cauliflower in the microwave according to package instructions. Drain excess water from cooked cauliflower in a fine mesh strainer.
  • Add cooked rice, drained cauliflower, zest of 1 lime, and 1/4 cup chopped cilantro to a large bowl. Fluff with a fork or spoon to combine.

Fajita Veggies

  • Heat 2 tbsp olive oil in a large skillet over medium. Add sliced onions, stirring, and cook 2-3 minutes.
  • Add sliced bell peppers and Tajin seasoning to the pan, stirring frequently until peppers and onion are cooked and soft, about 6-8 minutes. If pan becomes too hot and seasoning sticks to the pan, add 1-2 tbsp chicken broth (or water) and 1 tbsp butter to skillet while sautéing to loosen dark bits.

Guacamole

  • Slice 3 avocados and place into a medium-sized bowl. Mash with the back of a fork or potato masher. Add 1/2 tsp salt, juice of 1 lime, and 2 tbsp fresh pico de gallo. Mix with a spoon until combined.

To Finish Burrito Bowls

  • Divide cauliflower rice mixture between bowls. Top with diced grilled chicken, fajita veggies, black beans, fresh pico de gallo, and guacamole. Serve with sour cream, hot sauce, lime wedges, and tortilla chips as desired.

Notes

Save time by using shredded rotisserie chicken and fresh store-bought guacamole instead of homemade.
Keyword burrito bowl, cauliflower rice, chicken, fajita veggies, guacamole

Tried this recipe? Be sure to tag @dinneronthecouch so I can cheer you on!

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Greek Quinoa Salad Recipe for Lunch Prep

Greek quinoa salad
Greek Quinoa Salad — with plenty of lemon and feta!

Happy New Year! We just polished off the last of the Christmas cookies, cleaned up all of the decorations, and are gearing up for our first full week back to work and school after the holidays. After some much-needed rest, we are ALL ready to get back into a routine!

I just made a big batch of this Greek Quinoa Salad so we are set for lunches these next few days. I love this recipe because it’s light, fresh, and filling– what we all need in a lunch! You can eat it as-is, or over greens with chicken or other protein added to it.

When you cook quinoa, it’s important to rinse it first in a fine mesh sieve until the water runs clear. Raw quinoa is coated in a naturally bitter substance called saponin that helps protect the seeds from insects and pests. Saponin is not harmful to humans, but quinoa tastes MUCH better once that substance is rinsed off! I use this 8-inch fine mesh strainer from OXO. You can also use the strainer for rinsing brown rice, straining homemade broth, and rinsing berries.

The dressing this recipe calls for makes a little extra than you’ll need, so store it in the fridge for a few days– you can use it on pre-washed lettuce or to make marinated vegetables!

Happy start to the new week, a new year, and happy eating Greek Quinoa Salad!

Greek Quinoa Salad

Morgan
Light, fresh, make-ahead
Print Recipe Pin Recipe
Cook Time 20 minutes
Course Main Course, Salad
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

Quinoa (yields about 3 cups cooked)

  • 1 cup quinoa, dry
  • 2 cups chicken or vegetable broth
  • 1/2 tsp salt

Salad Ingredients

  • 3/4 cup seedless cucumber, diced (about 1/2 cucumber)
  • 2/3 cup cherry tomatoes, quartered
  • 1/3 cup Castelvetrano olives, sliced (or kalamata olives)
  • 1/4 cup scallions, thinly sliced (white and light green parts only)
  • 1 cup feta, crumbled
  • 1/4 cup flat leaf parsley, chopped
  • 2 tsp lemon zest (from about 1/2 lemon)

Lemon Vinaigrette Dressing – makes 3/4 cup

  • 1 clove garlic, crushed
  • 1 lemon, juiced about 1/4 cup lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 1/3 cup olive oil
  • Salt and black pepper, to taste

Instructions
 

  • Rinse quinoa in a fine mesh sieve until water runs clear.
  • Bring chicken broth and stock to a simmer in a small pot. Stir in quinoa, reduce heat to low, and simmer, covered, about 15 minutes. Remove from heat and fluff with a fork. Allow to cool slightly before transferring to a large bowl to mix with the remaining ingredients.
  • Whisk together ingredients for dressing in a small bowl.
  • Add cucumbers, tomatoes, olives, scallions, feta, parsley, and lemon zest together in the large bowl with cooked quinoa. Add about 1/2 cup dressing, stirring to combine. Adjust seasonings to taste.

Notes

Can make ahead and store in the fridge for about 2 days.
Keyword feta, light, make ahead, quinoa, vegetables

If you try this recipe, be sure to rate it and review and tag @dinneronthecouch so I can cheer you on!

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Harvest Apple Kale Salad with Maple Balsamic Dressing

It’s all of the most wonderful flavors piled in a bowl together: meet my Harvest Apple Kale Salad with Maple Balsamic Dressing! I’ve been making some variation of this salad for years, and I think I’ve finally nailed the master recipe which I’m excited to share with you now. The maple balsamic vinaigrette is really something special– I first had something like it when I lived in New Hampshire for my dietetic internship. Maple syrup flows freely in NH, and it’s a very good thing!! I love the extra sweetness it adds to sharp balsamic vinegar, and it’s even better with dijon and a pinch of red pepper flakes.

The best part about this salad (besides it’s DELICIOUS flavors) is you can prep the ingredients and dressing ahead of time and portion it out for the week. Just keep the dressing separate until you are ready to eat it! Here’s what’s in this beauty of a fall salad:

  • Roasted butternut squash – you can totally make it in advance
  • Sliced apple – that you may have picked yourself this fall (!!)
  • Salty pistachios
  • Sweetened dried cranberries
  • Punchy gorgonzola cheese
  • Sweet maple balsamic dressing (with a peppery bite!)

Breaking down the kale leaves with a bit of salt (massage!) helps to make them softer. You also get the same effect if you mix the greens with dressing and let sit for 5 minutes or so before eating. Grab your greens and get to it- I think you’ll love this salad!

Harvest Apple Kale Salad

Morgan
Roasted squash, sweet apple, tangy cheese, and the most delicious maple balsamic vinaigrette
Print Recipe Pin Recipe
Prep Time 35 minutes
Course Salad
Cuisine American
Servings 4 people

Equipment

  • Half-sheet pan
  • Parchment paper
  • Salad spinner

Ingredients
  

Roasted Butternut Squash

  • 1 butternut squash, peeled and diced
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Kale Salad

  • 1 large bunch lacinato kale
  • 1 apple, thinly sliced
  • 1/3 cup gorgonzola cheese, crumbled
  • 1/4 cup dried cranberries
  • 1/4 cup salted pistachio nuts, crushed
  • Flaky sea salt (such as Maldon), for finishing

Maple Balsamic Vinaigrette

  • 1 garlic clove, crushed
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup
  • 3 tbsp balsamic vinegar
  • 1/2 cup olive oil
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • Freshly cracked black pepper

Instructions
 

1. Roast squash

  • Preheat oven to 400. Place squash on parchment-lined roasting pan and drizzle with olive oil, salt and pepper, tossing to coat. Roast 30-35 minutes total, until browned, turning once. While the squash cooks, prepare dressing and salad.

2. Prepare dressing

  • Combine all ingredients for dressing in a mason jar with a lid, and shake to combine. Or, combine in a small bowl and whisk until mixed. Taste, and adjust seasonings if needed.

3. Prepare kale and salad

  • Remove kale leaves from stem and chop or tear into bite-sized pieces. Wash and dry thoroughly in a salad spinner. Sprinkle 1 tsp coarse salt on top of kale and gently massage salt into leaves with fingers for about 30 seconds. Spin kale in salad spinner to remove excess salt.
  • Divide kale between bowls, and top with butternut squash, apple slices, pistachios, cranberries, and gorgonzola. Drizzle evenly with dressing, top with sea salt if desired, and enjoy.

Notes

Massaging kale with salt helps to break down its toughness. Alternatively,  toss kale with salad dressing and let rest for 5 minutes before serving.
Dressing keeps for a week or more in the fridge.
Keyword apple, gorgonzola, kale, maple dressing, salad

Tried this recipe? Be sure to rate it below, and tag @dinneronthecouch and #dinneronthecouch in your photos!