Stuffed squash blossom kale salad is today’s recipe. Two varieties of red kale crowned with stuffed squash blossoms.
It’s so easy to get in a rut with your offerings of salad, so I decided to create something a little different, a salad that can stand on its own, a salad that will wow your guests, get them excited about what they’re about to eat.
Have you tried squash blossoms? They have a very mild squash taste. They’re delicate and when stuffed with goats cheese they’re delicious. Such a pretty salad – don’t you think?
Squash blossoms are delicate, so you will have to be careful when prepping and stuffing. You will need to remove the stamen from each squash blossom, by simply pushing your thumb and forefinger into the middle of the squash blossom and twisting the stamen away. Don’t worry, if you tear one or two of the squash blossoms during this process, the cream cheese can act as an adhesive, just remember to position the squash blossom torn side down when baking. The cheese will melt into the tear and keep everything together.
Here’s what the stuffed squash blossoms look like before going into the oven. All that is needed is a very light drizzle of olive oil.
Stuffed squash blossom kale salad is a wonderful salad. It captivates the eye, and the richness of the cream cheese, seasoned with garlic and lemon zest, is nicely offset by the two varieties of red kale, this is a wonderful combination of flavors.
Balsamic vinaigrette is a perfect dressing for the kale. I included some of the the cream cheese mixture to balance out the flavors. To avoid an over dressed salad, and soggy kale, add just add a little vinaigrette to the kale, and serve more vinaigrette on the side.
A little goes a long way with this salad. A serving should be no more than 2-3 stuffed squash blossoms with enough kale to offset the richness of the cream cheese. This dish is best served as a second course, all by itself, but don’t worry about how I feel, serve it how you like.