Rania's Recipes: Kale Salad & Butternut Squash Bisque
It may seem hard to believe, but Thanksgiving is just around the corner. If you're looking for some new dishes to try this year, be sure to check out these two from Rania Harris!
Kale Salad with Apples, Pears and Pomegranate Seeds
Salad:
- 2 - 5 ounce boxes organic baby kale
- 1 lemon, juiced
- 2 Honey Crisp apples, thinly sliced
- 2 Bosc pears, thinly sliced
- 1 cup pecans, roasted lightly
- ½ cup crumbled Gorgonzola cheese
- Pomegranate seeds
Dressing:
- ¼ cup apple cider vinegar (or more to taste)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Sea salt and freshly ground black pepper to taste
- 1/2cup of extra-virgin olive oil
Directions:
Whisk vinegar, mustard and honey in a small bowl to blend. Gradually whisk in oil and season to taste with salt and pepper. Set aside.
Combine the kale, apples, pears and pecans in a large bowl and toss gently. Dress with salad dressing to taste and reserve remaining dressing for a later use. Evenly divide the salad among 6 salad plates and garnish with Gorgonzola cheese and pomegranate seeds. Serve immediately.
Serves: 6
Butternut Squash Bisque
- 2 tablespoons extra virgin olive oil
- 10 cups butternut squash - peeled, cut into 3î chunks
- 1 granny smith apple - cored and sliced
- 1-cup carrots - peeled and diced
- 1/2 cup peeled shallots - diced
- 3 tomatoes - seeded and chopped\
- 4 cups chicken broth
- 1 ½ cups half and half\
- Salt to taste
- Cayenne pepper to taste
- 1 cup cooked corn kernels
- 2 tablespoons fresh chives - chopped
Garnishes:
- Sour cream
- Finely chopped tomato
- Fresh chive stems
Directions:
Preheat oven to 400 degrees.
In a large roasting pan, combine the squash, apple, carrots and shallots with the olive oil. Roast for 1 hour at 400-degrees or until browned. Stir a couple of times to toss the mixture as it roasts.
Cool the vegetables and then place them in a food mill with fine holes. Puree the vegetables and set aside.
In a 3 quarts saucepan, sauté the tomatoes over medium-high heat for 5 minutes or just until they start to cook down.
Add the squash puree, broth, half and half, salt and cayenne. Heat through. Add the corn and chopped chives. Cook just until boiling.
To serve: ladle a portion of soup in a soup bowl and make a circle of sour cream with a plastic squeeze bottle. Alternate a skewer in and out of the circle. Garnish with chopped tomatoes and chives.
Yield: 10 cups
