Northern Spy's Kale Salad
Baby butternuts -- more to peel, but so cute!
We like sectioning into neck and orb for easier peeling.
All seeds must go.
Getting ready for roasting -- lining with parchment will protect you from being haunted by stuck-on bits.
Shake some salt and pepper at it and dribble on some olive oil.
Then tumble it around and stick it in the oven (you'll see the results in a moment).
While your squash is in the oven, turn to your kale. Lacinato is what you want, with dark leaves like beveled glass.
This is how you peel out the sturdy ribs, if you like.
Then line them up and start slicing.
Toasted almonds, chopped (approximately) in half.
Maybe the best cheese on earth: Cabot Clothbound Cheddar -- aged and crumbly like a parmigiano but with the spunk of a cheddar.
These cheese chunks are going to make your salad.
There's that squash, roasted and ready to join the fray.
The heartiest salad around.
Just a toss, no massaging needed.
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Genius Recipes says: This salad is ideal for making ahead for company (or tomorrow's lunch) and has been a mainstay on the menu at Northern Spy Food Co. in Manhattan's East Village since they opened in 2009. The kabocha is traded out with the seasons for things like fresh apricots, kohlrabi, or patty pan squash -- slices of apple or persimmon are also good when you don't feel like waiting for the squash to roast. Unless you wind up with especially burly kale, there's no need to massage the dressing into this salad, unlike others with raw kale.
Serves 2
- 1/2 cup cubed kabocha, butternut, or other winter squash
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
- 1/4 cup almonds, cut roughly in half
- 1/4 cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar -- if you can't find aged cheddar, use parmesan)
- Fresh lemon juice
- 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 40 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 and olive oil (approximately 1 tablespoon lemon juice 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 serve.
- This recipe is a Community Pick!
3 days ago ENunn
I'm going to use some leftover cooked sweet potato. Is that kosher?
2 days ago Kristen Miglore
Kristen is the Senior Editor of Food52
Yes!
23 days ago nadupor
This salad is my OBSESSION. I had it at Northern Spy Food Co a couple of years ago and have eaten it at least once a week since then. I also have served it to many guests - and everyone raves about it!! The Cabot clothbound cheddar and pecorino combo really make the salad. I have used marcona almonds in the place of regular almonds. I have also had great success using honeydew melon, mango, strawberries, etc in lieu of the squash.
about 1 month ago Jacqueline Jauregui
Made this today, but blurred it with the farro, kale pomegranate recipe, adding cooked farro and seeds from half a large Pom, leaving the kale raw, as here. Yum.
3 months ago hardlikearmour
Made this salad using smoked sharp cheddar and pistachios with a little pumpkin seed oil in the dressing. Was for a post Thanksgiving gumbo party and it was a big hit. People literally went back for seconds.
3 months ago nancyw@sfsu.edu
My goodness - What a wonderfully delicious and healthy dinner for the night after a Thanksgiving feast! The whole family loved it - I will make this often.
5 months ago SusanQ
I always double the recipe and eat it in a flash. This is one I've come back to again and again! I crave it!
6 months ago KelsoGarza
I have been making this salad since this recipe was first posted. It has taken me from “Eh, maybe I’ll toss some kale into this soup before it goes bad” to “Ahh! It’s Sunday night and I have no kale. Quick! To the store!” I have made it as written and have altered shamelessly based on what I had on hand. I think I could eat this, or versions of it with every meal.
My favorite, altered, version:
Curly kale – I like the prickliness
Parmesan grated on the big holes of a box grater
1 apple, grated on the big holes
1-2 beets, raw, peeled and grated on the big holes
Whatever nut I have on hand
I usually toss half the dressing with the kale first. Then mix the apple, beet, cheese and nuts with the other half of the dressing. Finally toss it all together thoroughly. There is no prettier salad out there.
6 months ago EmilyC
I finally tried this salad over the weekend and loved it so much I made it two nights in a row. I used baby kale (which I roughly chopped), marcona almonds, and sweet potatoes. It was absolutely delicious and such a lovely combination of flavors and textures. It's definitely going into the rotation.
7 months ago Ham
I made this late at night to bring to lunch the next day and really must have been asleep because I used roasted sweet potato instead of butternut squash. Luckily, it turned out delicious. Once I realized the flub I roasted for only 25 minutes, first massaged the kale with the olive oil, lemon juice, and a little bit of honey, and then only sprinkled a bit of parmesan on top at the end. Really tasty, especially if the sweet potato is served warm. Worth a try!
8 months ago dani
I had this at Arielle's house and I've made it myself. It's a wonderful recipe. So good for you, too.
11 months ago IORA83
Refreshing and lovely salad. I have never thought about how roasted squash can actually be a substitute for croutons in a salad. Great idea to use in other salads too.
11 months ago met0813
Made this last night and we loved it (everything's better with cheese)! Decided we need to have it a few times a week, even. :) Thanks for posting!!
about 1 year ago catskill weather
i made this and threw in some chopped apples.....delicous!
about 1 year ago mizerychik
I'm definitely going to try this next week, after I go to the market. I'm deathly allergic to almonds, but I have some roasted pumpkin seeds that I think would play off the flavors of the squash and kale nicely.
about 1 year ago MOMMAK75
This was one of the most amazing uses of kale. I am totally addicted to this salad.
about 1 year ago MOMMAK75
This was one of the most amazing uses of kale. I am totally addicted to this salad.
about 1 year ago Jenb42
I was out of nuts so toasted the butternut squash seeds and used them instead. Lovely!!
about 1 year ago denise37
I brought this to a community dinner and it was a big hit! I had bought a kale salad mix and Whole Foods and then found this recipe and used it. I was really easy, very fresh and something different that people had not had. I will make again for sure!
about 1 year ago StephyB
I made this for dinner last night - it was outstanding! (I am totally buying more kale today) I substituted apple for the squash, doubled the lemon juice (equal parts lemon and oil) and used some lemon avocado. The only reason I didn't eat the entire bowl - was that I needed something for lunch today.
about 1 year ago rlb296
This was delicious! I didn't have the right kind of kale, so I steamed it just a bit to make it more tender. I will definitely make this again.