This Warm Kale Delicata Squash Salad with wild mushrooms is a hearty, robust side dish that pairs well with almost any fall or winter entree.The Thanksgiving countdown is on, people. I had to go to Whole Foods yesterday to shop for a pre/non-Thanksgiving dinner party that’s two days before Thanksgiving (maybe bc the hosts are British?), and I thought I was being all slick and dodging the crowds by going on Monday around 3:00pm. But the parking lot was full and so was the store. Full on grocery cart bumper cars. #FAIL.
It wasn’t as bad as it could have been though. I’m actually super thankful that I was able to take this pre-Thanksgiving job and have Thanksgiving off this year to spend with my family instead of in someone else’s kitchen. #CatererProbs.
Speaking of catering, I’m thrilled to partner up with WÜSTHOF today to bring you this warm kale delicata squash salad that’s been on my catering menu for years. I’m shocked I haven’t shared it sooner! Usually sea bass or hanger steak will sit on top of a bed of this stuff with a nice pat of miso compound butter, but I also happen to think this warm kale delicata squash salad makes a kick ass side dish for Thanksgiving or any fall/winter meal.
WÜSTHOF was kind enough to let me select a couple of their knives to use and share my thoughts on, and since as a professional chef I’m already covered on all my basic knives, I chose two specialty knives that make prepping a whole lot easier for anyone. Stay tuned until the end to find out how you can win one of them!
The knife I chose first is this 7″ Nakiri from their Classic Ikonn series. I love the sleek, contoured handle and how this hefty knife feels light yet sturdy in my hand. Nakiris feature a flat blade and squared off tip, which makes them ideal when you’re working with a ton of vegetables. The hollows in the knife helps keep chopped veggies from sticking to it, and the wide blade is great for scooping up your items and sliding them into their cooking vessel efficiently. I’ve found it also makes smashing garlic a breeze.
I was immediately drawn to this 4 1/2″ Multi-Prep Knife from their Classic collection as well. It is meant for a multitude of smaller tasks, such as dicing shallots, slicing citrus or mincing herbs.
I’m also kinda in love with how its smaller profile is absolutely perfect for my tiny hands. To give you an idea, my ring finger size is 4.25, so sometimes larger santoku or chef’s knives can seem a little overbearing depending on the task at hand.
But no mater your hand size, this Multi-Prep knife will serve you well. It’s extremely well-forged from a single piece of high carbon stainless steel, and has easily become one of my go-to knives. It has seen daily use since it came a few weeks ago, if that’s any indication of how essential this tool has become.
So, back to this warm kale delicata squash salad which is also a go-to for me (and my clients) this season. Wilted kale, roasted delicata squash and hearty wild mushrooms get a flavorful burst of umami thanks to lots of shallot and garlic and a splash of soy sauce.
WÜSTHOF is awesome enough to giveaway one Classic 4 1/2″ Multi Prep Knife ($80 value)!
Here’s how to enter:
a Rafflecopter giveaway
Warm Kale Delicata Squash Salad
This Warm Kale Delicata Squash Salad with wild mushrooms is a hearty, robust side dish that pairs well with almost any fall or winter entree.
- 1 large or 2 small delicata squash halved, seeded and sliced into 1/2 inch pieces
- 3 tablespoons olive oil divided
- 1 large shallot minced
- 2 cloves garlic minced
- 6 ounces wild mushrooms sliced
- 2 tablespoons soy sauce
- 4 cups kale roughly chopped
- 1/4 cup vegetable or any other broth
- Salt and pepper to taste
- Juice of 1/2 lemon
- 2 tablespoons chives minced
Preheat oven to 375 degrees. Toss delicata squash with 1 tablespoon olive oil and season with salt. Roast for about 20-25 minutes, stirring squash halfway through. Remove from oven and set aside.
Heat a large skillet over medium heat and add remaining 2 tablespoons of olive oil. Add shallot and cook for 1 minute, then add garlic and cook for another minute.
Add mushrooms to skillet and cook until they begin to brown, about 2-3 minutes. Add soy sauce and stir to coat. Add kale and broth and increase heat to medium high. Sauté until kale is cooked through and broth has absorbed. Season with salt and pepper.
Transfer to a serving platter and finish with a squeeze of lemon juice and fresh chives.
WÜSTHOF sent these knives for my consideration. All opinions expressed are my own. Thanks for supporting the brands that help make doing what I love here at Le Petit Eats possible!