Tag Archives: kobocha squash

Kale Salad with Kabocha Squash + Maple Dijon Dressing

Kale Salad with Kobocha Squash + Maple Dijon Dressing | @withfoodandlove

I’ve been blogging for almost four years now. Which is kind of crazy. Majority of that time has been spent here, and a year or so on my original blog, under a different name – you may remember that way back. Throughout this time, my style, taste, cooking skillz and nutrition knowledge have grown and evolved into what they are now. Thanks goodness for growth, am I right?

I’ve been doing a lot of thinking about the direction I want to take my blog to next. And I really want to leverage my skills as a Health Coach, and make With Food + Love a place for both quality recipes and resources. Over the next few months, I’ll be making subtle changes and updates that will allow me to share my love for wellness and cooking and eating good food, with a heartier emphasis on tips and tricks on how to eat clean and save money with a plant-based lifestyle.

I haven’t totally decided on how I’ll do this. I’m thinking videos might be involved. A weekly column idea might be introduced. BUT – I’d love any feedback you’d like to send my way. Things you already enjoy that I do that you don’t want to see go, and/or some stuff you’d really like to see me do more of. Love you guys like whoa, as always, thanks for reading and for all your support!

Kale Salad with Kobocha Squash + Maple Dijon Dressing | @withfoodandlove

Kale Salad with Kobocha Squash + Maple Dijon Dressing | @withfoodandlove

Kale Salad with Kobocha Squash + Maple Dijon Dressing | @withfoodandlove

Today I’m honored to bring you a sneak peak into Food52 + my friend Gena’s new collaborative book, Food52 Vegan. As it states, kale salads can be so popular these days they’re easy to overlook. It’s also pretty easy to not do them well. But when they’re done well, with a generous amount of massaging {yes – when you eat kale raw you must massage it for optimum taste, texture and digestibility} they can be showstopping. The pomegranate seeds and maple dijon dressing give this salad the right amount of brightness. And the creamy and colorful kabocha, similar to acorn squash but less sweet, gives it substance so you can serve it as a filling appetizer or a lighter meal.

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