Even though I have written my own cookbook, (Pamela Morgan’s Flavors)  and teach others how to cook, when I need inspiration, I search the web like everyone else. Food 52 is definitely one of my favorite food sites, and that is where I found the idea for this remarkable Kale Salad.

Like most of you, I’m sure, I was a little bit indulgent over the holidays. There were chocolate cakes and dessert buffets and more. Here are two examples of the delicious sweets from the fabulous Ritz Carlton Christmas Buffet in Laguna Beach.



Now that the new year has arrived I need to get back to healthy eating.
Kale was certainly the  “it vegetable” of 2011-12, and this Kale Salad is one of my favorite  go-to quick and easy choices. I make it often, with a different little twist each time… a different cheese, different nuts.. whatever I have on hand.  It is high in anti-oxidants, calcium, and minerals, and when I eat this salad, I feel like I’m doing a good thing for my body. You know I love making food beautiful, and this dish is gorgeous… like a painting.. with pink, green, and orange.
Eating food with lots of varied, bright colors is one way to ensure that you are getting all of the vitamins that you need!

Even Michael loves this salad, and he didn’t think he would like raw kale. Give it a try, and send me a picture of your version!!



Serves 2

1/2 cup butternut squash, diced
Good quality extra virgin olive oil
Salt and freshly ground pepper
1 bunch curly kale, tough ribs removed and finely sliced
1/4 cup pomegranate seeds
1/4 cup toasted pine nuts
Juice of 1 lemon
1/4 cup shaved parmesan

Heat oven to 425 degrees.

Spread squash on a baking sheet (lined with parchment paper for easier cleanup), and toss with olive oil, salt, and pepper. Roast about 35 minutes, tossing occasionally. Remove from oven and let cool.

In a large mixing bowl, toss the kale with the pomegranate, pine nuts, and squash. Season to taste with lemon juice and olive oil. Season with salt and pepper. Garnish with the shaved parmesan.