I was introduced to this salad last weekend, at a super fantabulous dinner party. When I requested the recipe, my friend sent a link to this blog. (http://food52.com/blog/2839_northern_spys_kale_salad) Unfortunately, I don’t have a photo. I’m hoping to build a light box this weekend. So please bear with me. And check out the photos at food52 — so gorgeous!
For this recipe, neither my friend nor I followed the original exactly. She eliminated the cheddar cheese and added pomegranate seeds plus a delicious dressing made with nutritional yeast. My version, which I made last night to accompany leftover Rio Zape beans (https://dreamsofmyfava.com/2013/01/27/pot-of-rio-zape-beans-rancho-gordo-style/), was closer to the original but with extra squash and less cheese. Whatever version you make, I’m pretty sure you can’t go wrong.
1 bunch Lacinato kale, preferably organic (http://www.thedailygreen.com/healthy-eating/eat-safe/kale-pesticide-residue#slide-13)
1 small butternut squash, cubed
1/4 c. sharp cheddar cheese, cubed
1/4 c. raw almonds, halved
3 T. extra-virgin olive oil
Preheat the oven to 400.
1. Toss the squash with 1 T. olive oil. Salt and pepper to taste. Roast for about 45 minutes, turning occasionally, until carmelized. (I did this a couple of days ago, when I had the oven on for cookies.)
2. Wash the kale and remove the ribs. I fold the kale in half so the the rib sticks out, and then cut along the edge of the rib. You could also just rip the ribs out by hand. After the ribs are gone, stack the leaves, roll them together, and slice thinly.
3. Combine the kale, squash, and cheese in a large container, ideally one that has a lid. Squeeze the lemon and add the remaining olive oil. Toss to combine.
As per the original post in food52, this salad can be made ahead. Accordingly, you should not add the almonds until you’re ready to serve. Otherwise they’ll get soggy. Enjoy!