Paired with some crusty bread, this kale salad is filling enough to serve as a main course. Adapted from Food 52.
Prep Time: 15m
Cook Time: 25m
1/2 cup cubed kabocha, butternut, or other winter squash
Extra virgin olive oil
Salt and freshly ground pepper
1 bunch kale, ribs removed and finely sliced, about 2 1/2 cups (any kind works, but Lacinato/dino or Red Russian are recommended if you can find them)
1/4 cup almonds, roughly chopped
1/4 cup grated aged cheddar (a local blue cheese is also delicious here)
Fresh lemon juice and zest
Pecorino or other hard cheese, for shaving (optional)
- Heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 30 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
- In a large mixing bowl, toss the kale with the almonds, cheddar, and squash. Season to taste with lemon juice, zest, and olive oil (approximately 1 tablespoon lemon juice, 1 teaspoon zest, and 2 tablespoons olive oil). Season to taste with salt and pepper.
- Divide salad between two plates or shallow bowls. Garnish with shaved pecorino cheese, if desired, and enjoy!
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