With raw butternut squash ribbons, crisp kale, delicate Swiss chard, and an orange vinaigrette, this recipe is simple yet exotic at the same time.
For the orange vinaigrette:
1 medium shallot, finely diced
1/4 cup pulp-free orange juice
3 tablespoons Dijon mustard
1 tablespoon honey
1/3 cup extra-virgin olive oil
1/4 teaspoon sea salt
2 medium bunches (4 cups) kale, chopped
1 medium bunch Swiss or rainbow chard
1/2 medium butternut squash
1/2 cup dried cranberries
1/4 cup pumpkin seeds
6 ounces fresh chèvre (goat cheese), crumbled
1. In a small mixing bowl, whisk all ingredients for vinaigrette together.
2. Clean and thoroughly dry kale and chard. With a sharp knife, remove woody stems from kale. Chop both greens into bite-size pieces.
3. Remove and discard seeds from butternut squash. Use a vegetable peeler to slice thin ribbons from inside the squash.
4. In a large bowl, combine greens, squash ribbons, dried cranberries, and pumpkin seeds. Toss with half the vinaigrette. Transfer salad to 6 plates. Top with crumbled chèvre and serve additional vinaigrette on the side.