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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Author Notes: 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. - Genius Recipes
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!
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3 months ago Angela Brown 1
Oh, so delicious!!! I will make this again and again.
3 months ago ortolan
Every bit as delicious as the below comments indicate. An unexpected mix of ingredients gives kale the ultimate winter comfort food treatment! Thank you for the inspired recipe.
4 months ago pascale721
BEST Kale Salad EVER. I had to tweet about it! I've sent this recipe to several people and now they are a fan of your site! Thank you Food52!!!!
4 months ago ENunn
I'm going to use some leftover cooked sweet potato. Is that kosher?
4 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
Yes!
5 months 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.
6 months 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.
7 months ago hardlikearmour
hardlikearmour is a trusted home cook.
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.
7 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.
9 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!
4 months ago pascale721
me too!
10 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.
10 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.
11 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!
12 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.
over 1 year 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.
over 1 year 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!!
over 1 year ago catskill weather
i made this and threw in some chopped apples.....delicous!
over 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.
over 1 year ago MOMMAK75
This was one of the most amazing uses of kale. I am totally addicted to this salad.
over 1 year ago MOMMAK75
This was one of the most amazing uses of kale. I am totally addicted to this salad.
over 1 year ago Jenb42
I was out of nuts so toasted the butternut squash seeds and used them instead. Lovely!!
over 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!
over 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.
over 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.
over 1 year ago Jrsbaking
Very tasty dish. Can be a side salad or the main dish. Super delish! i might add currants or raisin next time.
over 1 year ago TheWimpyVegetarian
I added some chopped, crisp apples and it was wonderful!
over 1 year ago cancook
Made this last night to serve with braised short ribs my good friend made from this site. Off-the-charts delicious and the perfect antidote for Chicago's first heavy snowstorm. Yummers!!!
over 1 year ago Rachel Gaffney
Being Irish, Kale, root vegetables are IT for me... Thank you for sharing. Delicious
over 1 year ago ECava
The only way I could have liked this salad more is if I went to Northern Spy and had them do all the work. :) Thanks for sharing!
over 1 year ago Mianna
Soooo good! I made this last night with lacinato kale that was conveniently on sale @ Whole Foods along with their fabulous, warm, out of the oven Seeduction loaf. My 12 year old son was skeptical, loved it and even talked about it today!
over 1 year ago lynnegreen
Made this last night. It was our first kale salad and will definitely not be our last! Unable to find the aged cheddar so used parmesan, but want to try it with the cheddar. We served it with another recipe from Food 52, Misoyaki Roast Chicken with Shoyu Onion Sauce. This salad was a perfect compliment. I had hoped to have leftovers of it for lunch today, but the salad bowl was practically licked clean!
over 1 year ago TheWimpyVegetarian
Made this tonight for dinner. Fabulous!!!!
over 1 year ago annaknitsetc
I made this without the cheddar and extra parmesan. My roommate and I loved it!
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I made this today; used a bit more olive oil than necessary to roast the squash, then used in the dressing the squash-infused oil from the roasting pan. Didn't have any Cabot cheddar, but Dubliners did a great job standing in. Excellent salad!! And so, so pretty, too. ;o)
over 1 year ago kvass2
As you are on the subject of kale might I suggest my way of dealing with that stem problem which also afflicts
sorrel leaves. Use you pizza wheel. It is fast and efficient.
12 months ago BocaCindi
Brilliant! Thanks for this great idea.
over 1 year ago Lisa Cole
I have been looking for a great kale recipe ever since a friend made it for me after my mother passed away. Will try it with apples, per AlohaGirl too! Thanks for the funny article & great recipe!
over 1 year ago AlohaGirl
This is the best use of kale ever! I did not have squash (and my husband hates it) so substituted crisp apple slices as chef suggested. Kale is tender and wonderful done this way. The combo of flavors actually made my family say they like it better than spinach salad or arugula. What a simple yet elegant way to get the benefits of kale weekly. Better raw than sauteed, we say. This will be a staple salad and can be done in variations, such as the candied walnut sprinkle I added. The dressing makes it and ties it together. Will give recipe to my married daughter for her family since even her kids will like this.