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Lacinato Kale and Squash Salad with Cranberries

Preparing a meal for a large crowd is no big deal when you make large portions of tasty dishes. Make this Paleo side this week & have leftovers to spare. by Marla Starr, updated November 6, 2016 Posted on December 8, 2014

Paleo Recipe Lacinto Kale and Squash Salad with Cranberries
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

Don’t be fooled by the name “salad”. This is a warm salad that is full of all the best fall vegetables.

Part of the Paleo diet includes eating seasonally and I prepared this warm autumn salad as one of the sides at our Thanksgiving dinner.

The Fall Season

From butternut squash to kale to cranberries, this recipe is loaded with vegetables you can find at your farmer’s market late in the year. Squash tends to keep well for a couple months when stored in a cool, dry place, and cranberries can be bought ahead of time and frozen to be used all winter long.

Lacinto Kale and Squash Salad with CranberriesLacinto Kale and Squash Salad with Cranberries

This is an excellent Paleo side dish that can be served alongside any meat, or as part of any holiday feast.

The cranberries provide just enough tart to balance the sweet of the butternut squash (which will be made even sweeter by cooking).

It’s so good, your family members will be going back for seconds or thirds and they won’t believe how healthy it is. If they seem suspicious, just point to the kale. It has to be healthy if it has kale in it, right? ;)

Pre-Cut or Not?

You can always buy the cubed butternut squash at your local grocery store to save on time, but I find using a fresh, whole squash tastes better.

Peeling and chopping it really isn’t that hard, but it does require some strength. All you need is a sturdy vegetable peeler and a good knife and you can cube that baby yourself. Plus you’ll have the pride of knowing you vanquished the orange beast all on your own.

Why Lacinato Kale?

Lacinato kale is also known as dinosaur (dino) kale, Tuscan kale, black kale and all sorts of different combinations of those different names. It is our preferred type of kale to consume.

Recently I heard Dave Asprey talk about the fact that he chooses Lacinato kale over curly kale and was provided a scientific reason for why I typically prefer this variety.

Apparently, Lacinato kale has much lower oxalate than curly kale.

“Curly kale is just dinosaur kale that has been stressed by its environment, and has more toxins like oxalic acid.

Kale that is stressed by the environment – insect predation, fungal infestation, or draught and heat problems – will create more toxins, including oxalic acid. So pick the prettiest dinosaur kale you can find.” (Source)

Go Organic!

When it comes to dark leafy greens, such as kale, always choose organic. That way you will reduce the amount of pesticides and chemicals you are consuming. Believe me, you will taste the difference.

Lacinto Kale and Squash Salad with Cranberries

Lacinato Kale and Squash Salad with Cranberries

Yield: 8-12 Servings

Ingredients

  • 3lbs butternut squash, peeled and cubed
  • 1 sweet onion, cubed
  • 5 cloves garlic, minced
  • coconut oil
  • coarse ground sea salt, to taste
  • 4 cups lacinato kale, chopped
  • 1/4 cup whole fresh cranberries

Directions

  1. Chop the butternut squash, onion and garlic to their respective sizes and transfer everything to a large mixing bowl. Stir to combine.
  2. In the largest skillet you own, melt a tablespoon of coconut oil over medium heat. Add vegetable mixture, but not so much that it's too high in the pan (you want the veggies to cook evenly on all sides). Season with sea salt and stir continuously. Once squash is no longer firm, transfer cooked vegetables to a new large mixing bowl. Continue to cook in shifts until all the vegetables are done, making sure to melt a tablespoon of coconut oil with each batch and season with sea salt.
  3. Once all the squash mixture is cooked, melt another tablespoon of coconut oil in the pan and add the kale and cranberries. Stir to combine and cook until kale is no longer firm. Transfer kale & cranberries to the new squash bowl with all the cooked vegetables. Toss to combine and serve on a large platter.
  4. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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