Kale Salad with Butternut Squash and Apples

[@stevencanden2911]

Helen - similar concept, I've made roasted sweet potato + red onion + granny smith apples with thyme, rosemary, and basil (all dried) multiple times. It's so good! You should try it! I've also seen it made with sausage + mashed potatoes to make a more filling dish.

[@Hullj]

I use my silicone baking sheet liners to supply nonslip surfaces. Easier to clean and I use thing less in my overcrowded kitchen.

[@RominaJones]

I grow kale for market and thus kale is a staple in my diet and makes the best salads in my mind. To get the best flavour is a bit seasonal thing. Kale that goes through a frost, thus over wintered, has the sweetest leaves. Going through a frost causes more sugars to be released into the leaves. If you buy in spring chances are you will get a sweeter kale as it has been through a winter. Kale from the fall is grown through the summer and is less sweet and more taxed by the heat and you can taste it. If you grow your own know it is very hardy; just mulch them and harvest come early spring and the taste is wonderful.

[@cameronhay8759]

I cant say it better than this; your awesome! A huge inspiration with some fantastic sass! Thanks for being you and sharing your ideas and experiences

[@anasevi9456]

beautiful and just what i was craving, wished to make a salad that would come together well in my regional home..... where produce isnt always the freshest so a bit of wilting is the norm. -_- Thank you regardless, i do mean it.

[@db1595]

Woo another recipe can't wait to watch :)

[@christianehayward1994]

5-star awesome salad. I sprinkled with pomegranate seeds to make it even prettier.

[@pavelow235]

I don't come often anymore, but I have always enjoyed your intellectual food science channel.

[@deoxyplasmic]

Lovely, as always.

[@bryandonahue8302]

Amazing video! Thanks for the inspiration. 🙌🙌

[@raraavis7782]

Looks delicious! Nice mixture of different flavors and consistencies.

[@arturyeon]

Hey Helen! You're right about the Kale, most varieties in Europe are harvested only when they're very mature. The one sturdy-but-not-too-sturdy green that you can sometimes find here is Swiss Chard, though you'd have to be lucky - or Swiss, perhaps. What I'm most fascinated by are the different greens available on some farmers' markets here and I'm sure many would pair wonderfully with your recipe.

[@anitadunphy7837]

Looks fabulous Helen, thanks for sharing. Stay well and safe.

[@edwardnixon1782]

You might experiment with parboiling the Kale, draining, drying and chilling a bit? But, yes! Canadian Kale is definitely tough and chewy without a bit of 'treatment.'

[@gga3053]

We made this for our dinner last night and it was really excellent! Another excellent recipe. Thank you so very much!

[@helenrennie]

so glad you enjoyed it!

[@bevcail]

Dang loving that your sheet pan has the same shades of beige that my pan has does

[@gianfrancobolla6658]

Sending you love from St. Croix. I love butter nut squash to make gnoochi. Thanks Helen ciao franco..

[@bryanmcwhirter9945]

Hello Helen, Bryan from Canada, love this recipe, have butternut squash to use up so will do this tonight, i always cut it in half at the bulb first, less resistant and safer, getting cubed up so why not. Love you're channel, if I ever get to Boston i will definitely be in your class! Thankyou!

[@da2nerboy]

Was so excited to see you on Chronicle tonight on their anniversary special!

[@03maggield]

Just made this recipe with sweet potatoes and it was so tasty! It comes together very easily, and I bet it tastes great the next day! Thanks so much for this great recipe!

[@bt9816]

Helen, Thank you.

[@nosaltiesandrooshere7488]

👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

[@margitschendel1605]

Made it today with local produce. Simply delicious. Thank you very much for sharing. 👨🏼‍🍳

[@SusanSmith-hl3iv]

Awesome dish and video, as usual. I love butternut squash, especially roasted, and will have to try this one. Living in a rural community, I doubt I can find your kale, but the more common is available, as well as baby spinach. Another recipe I found includes roasted butternut squash and then add frozen cranberries the last 10 minutes. Talk about contrast! This was Ina Garten’s recipe for Wilted Lettuce. A keeper like yours. Thanks again for giving us such wonderful recipes and cooking tips. 🥰

[@mibox8302]

I dont usually eat veg but this looks tasty

[@ricebrown1]

That squash peeling is going to save my fingers.

[@hannahpeper236]

Thank you again for this recipe

[@cricke6011]

Best salad I've ever eaten!

[@jacobfiksel3600]

This was so good! Even better the next day after everything marinated in the fridge overnight.

[@yogablossom100]

What a beautiful woman! She makes me so proud!

[@Chloe-mo2xb]

this looks good.....

[@MinaSalome]

"I know Thanksgiving is long gone" No you're just early for the next Thanksgiving! bringing this to my family tomorrow :)

[@rafaelluciano]

Hello Helen, I adore your content and I have follow your recipes and yet everytime I have to think about what to make for dinner or lunch my head goes blank. Would love that you made a video dedicated to how make vegetables interesting to eat. Everytime I have a potato all I can think of boil, roast or mash and I'm over it.

[@johnpaiva4581]

I’m Fernanda, I absolutely love this recipe !! You are a joy to listen to.

[@zzergg8188]

Wow

[@tyriliusmc9798]

Helen, you're killing it. Thank you for your hard work.

[@lizzsmith7126]

so many great tips in this one Helen, thank you!

[@wingsabre]

I made a similar salad this past thanksgiving. The difference is I had a southwestern twist, and the kale was Curley. Used chipotle in the dressing, added coijia cheese for added salt and replaced the apple with pomegranate seed for the color. It could be premixed 8-12 hours in advance and still hold up.

[@parkerschellenberg3563]

hi helen. please please try building your shallot vinaigrette in an 8oz mason jar. I use Ball jars from target and some fun Aozita lids from amazon. Just shake to emulsify - it will change your life. Also this way you can add just the vinegar and shallots first and let them sit for a few minutes to pickle before adding the rest.

[@cherylanderson3340]

This combines some of my currently favorite things! Thank you 🥀

[@Dwynfal]

Looks delicious Helen! I can't get kale at all where I am in Belgium so I'll be trying it with spinach instead. I recently got my hands on Cavalo Nero seeds so next year there will be some in my garden. 👍

[@XeonProductions]

I was thinking back, I don't think i've ever had butternut squash in my life. I've seen you use it multiple times, now I'm wondering if I should finally try it.

[@georgemichaelpetty5111]

Thank you for your channel! Made this salad the other night, was a hit! Came across your content after randomly stumbling on the video about seasoning baking sheets. You're a great host!

[@lovelyindid8460]

Thank you..you wonderful

[@kurzhaarguy]

Great looking dish and an excellent model for other variations. As always, thanks, for your knowledge.

[@TheArcSet]

Thanks for this.

[@jassonjasson7418]

Very nice recipe chef 👍👌👏. It will be my dinner for tonight 😋, i have curly ( verdura) kale but I think it will work just fine. Thank you for your effort 🌹🤗🌞😎

[@saidimbouh1922]

I am in love with you're voice ❤️

[@saraatppkdotpt8140]

Amazing combination of flavors!

[@Yayojayoful]

Looks delicious, going to give it a try this week.

[@tatiananovikova3316]

Oops! The recipe’s so great; can’t wait when soft kind of kale is sold in my country… luckily we do have honey crisp apples and butternut squash. Thank you, Helen, I will try to replace the kale with something worthy))

[@turtleandbear1179]

that look very nice - it immediately made me wanna try making it. I might as you suggested exchange the kale because the "normal" kale you find over here is more matured and quite rough. I'm not up to date with the last of your videos so apologies if someone said this already, but: Helen, are you stretching and doing your core strength exercises? In your Q&A video you said we had to wait about half a year and ask you this! XD

[@helenrennie]

Yes, still doing abs and stretching :) Thanks so much for checking up on me!

[@Mialuvsveggies]

Mmmm this sounds incredible

[@michaellanker8573]

I love your videos! I do have a question. I notice that you very often use mustard as an emulsifier (and flavoring) in salad dressings. However, I don't care for mustard. Do you have any recommendations as a substitution for a similar emulsifying effect?

[@raraavis7782]

Egg yolk does the same. Or mayonnaise - which is egg yolk and oil. If you want to stick with a classic oil/vinegar concoction, you can also just buy powdered lecithin. That's the stuff in egg yolks and also seeds like sunflowers, that keeps water and oil from separating. Put a generous pinch of that into any water and oil mixture and it should stay emulsified after mixing it thoroughly.

[@helenrennie]

Rara Avid has great suggestions, but you seriously won't taste any mustard in this. I've tested this on dozens of mustard hating students. just make sure you are using dijon mustard, not some other kind.

[@yay-cat]

What!? Helen has online cooking classes?! Like I think if you dig all the way down from Boston you might get to South Africa so I don’t have high hopes of making it to an in-person class

[@Dr.Nagyonfaj]

Hello Helen - I wonder if I might ask you a question unrelated to this particular recipe? I hope that's OK. I couldn't find a video about rice - where my question might have been more appropriate. I do not struggle with preparing rice - my grains always come out fluffy and separated when cooked in the normal way. However, whenever a recipe calls for making rice with stock - the rice becomes wet and clumpy. I imagine this is to do with the fact that the liquid is thicker and not as easily absorbed by the rice. I have tried thinning the stock with water to make it more absorbable - but that defeats the purpose of flavoring the rice. Yesterday, I spent an entire afternoon making a chicken kabsa, which called for using the spiced chicken stock to cook the rice and, although flavorful, my rice was stuck together and mushy. I'm stumped. Please would you have any suggestions I might try?

[@helenrennie]

unfortunately, I don't cook rice in stock if I want fluffiness. the only time I cook rice in stock is paella or risotto and those aren't exactly fluffy.

[@Dr.Nagyonfaj]

@@helenrennie Thank you :-)

[@SergGirl]

This looks SO delicious! 😍

[@given2dream]

Helen, is putting the butternut squash on the bottom rack to put it closer to the heat or farther away? Ovens are different…my gas oven heats from the bottom, but some heat from the top. Knowing your goal will help me know where to position the tray.

[@helenrennie]

mine is gas and I put the baking sheet close to the bottom to help the bottom of the squash brown.

[@thomaslangevoort6759]

Looks delicious, can't wait to try! :)

[@rivakenigsvain7618]

You are wonderful

[@garywallenphd885]

Kale is not readily available where I live so I substituted a nice salad mix with great result.

[@helenrennie]

Hi Gary, So good to hear from you! Glad you enjoyed the salad :)

[@garywallenphd885]

@@helenrennie Thank you Helen. The flooded house is now under renovation and hoping new kitchen will be installed in March. Will send photos.

[@davidvalenta9394]

Try the Titan serrated peeler on Butternut or heavier skins. well worth the 2 piece set.

[@gilgemash]

No serration on my squash! 👻😷🌈 Gimme a hefty catapult peeler - bliss 🐇

[@elprimo1]

Why not use the butternut squash seeds after toasting them?

[@aigarscelms4593]

Dear Helen! Can not remember in which video you went through how to make salsa verde from Tomatillos. If you could help me... :))

[@helenrennie]

I don't believe I have a video on salsa verde from tomatillos. I usually make italian salsa verde that's like pesto made with parsley. you can google for my pesto video for that.

[@gavinvales8928]

I love Nero kale so much that I knew that it was Nero kale in the thumbnail

[@denniswest3493]

here is another great recipe video - kzbin.info/www/bejne/qXSWpmlrmMugmac

[@foodprofessor4056]

Hello Helen. I listened to your heartfelt appeal on behalf of Ukraine and the Ukrainian people. Trust me, you know how to make a video about war. Of all the things you said in your video, the one that you said that hit me the hardest was that all of the mail you have received, 95 percent was positive IMO, it is sad beyond words that 5 percent of the emails were unsupportive. It is terrible that your mail was 5 percent negative. What kind of people write negatively to a person advocating peace and humanitarian charity? By way of history, my mother's father and mother were Ukrainian Jews. They were persecuted and eventually had to flee their home or face serious harm or death. I was not raised by people who had great love for Ukraine. That said, I have contributed to Ukrainian relief charity because the people suffering now are not the ones who tormented my grandparents. These are innocent people suffering because of their heritage, just like my mother's parents. I choose to help them for this reason. Best regards to you and your family.

[@PhotonFlightTeam]

if you were my valentine, I would make this salad for certain! ( but, "Kale"...sigh, I don't think we have a future m'dear....) :)

[@seamoreplant]

Kale isn't fit for man or beast! Why do people keep pushing it? Love butternut squash!

[@glennlaroche1524]

Kale is evil. Sorry, not sorry.

[@linhhoang7138]

First!

[@italoblu]

Please consider being more keto in your approach.

[@scottmiller1956]

Please consider preparing it the way YOU choose.

[@GunnyArtG]

Hard pass

[@scottmiller1956]

Go have another McRib.

[@GunnyArtG]

@@scottmiller1956 ha ha. Also hard pass. I just threw up a little.

[@AerysBat]

I enjoy blanching kale for 30 seconds to cut the raw flavor and make it more tender!