Victor Protasio
Hands-On Time
20 Mins
Total Time
25 Mins
Serves 4

This recipe is a case where the leftovers might just be more delicious than the original dish. Here, Ginger-Coconut Pork With Butternut Squash is spooned over tender baby kale, topped with a creamy sesame-almond dressing, and topped off with a shower of spicy radish and fresh herbs. Even though this salad is packed with vegetables like butternut squash, onions, and of course, the kale, the dish manages to taste rich and decadent. Basically, it’s a win-win situation. P.S. Double or triple the almond butter dressing to save in your fridge for grain bowls or as a dipping sauce for carrot or cucumber sticks.

How to Make It

Step 1

Heat olive oil in large skillet over medium. Add Ginger-Coconut Pork With Butternut Squash (with reserved cooking liquid) and salt; cook, stirring occasionally, 5 minutes. Cover and cook until warmed through, about 3 minutes.

Step 2

Meanwhile, whisk together almond butter, water, soy sauce, vinegar, and sesame oil in a bowl until smooth.

Step 3

To serve, spoon Ginger-Coconut Pork With Butternut Squash mixture over kale; drizzle with almond butter dressing. Top with radishes, basil, mint, and sesame seeds.

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