Make Ahead
Northern Spy's Kale Salad
Popular on Food52
92 Reviews
Jc
November 25, 2022
I have made this several times and found it delicious but … made it yesterday for Thanksgiving and for some reason the kale (laccinato) was quite bitter - very “green” tasting. Does anyone know why that might have happened or how to correct it? I’m think of just cooking (roasting) the leftover salad a bit.
Jc
November 26, 2022
Cooking the salad toned the bitterness down a bit, but this particular bunch of kale was a definite disappointment. I wish I knew why.
Betsy
November 24, 2021
If I were to use persimmons, can I cut & toss them a day ahead or cut when serving?
Donna
November 24, 2020
A Thanksgiving recipe that serves 2? Seriously? Even in Covid times that's just silly.
Liz S.
September 11, 2019
I love this salad and make it often in the cool Fall months. I often make it with Manchego or a Sharp Cheddar in a pinch. It's delicious!
Carol V.
January 14, 2019
I regularly make this on Sunday night for lunches during the week. I never eat it the day I make it; somehow it tastes better the next day. Great with acorn squash.
SmallLion
December 26, 2018
This is one of those perfect dishes that becomes a go to. Don't have butternut? Try persimmon, pear, apple, kabocha, cubed watermelon! Don't have cheddar? try manchego, chunks of parm, piave vecchio, goat cheese, haloumi. Don't have almonds? Try pecan, walnut, pine nuts, heck even cornnuts.
Getting tired of lemon juice + 2 parts oil for dressing? add 1 tbs tahini and garlic; mayo and smashed anchovy; or miso and grated carrot... This recipes is amazingly forgiving and flexible. I love that it skips the whole "massage the kale" step.
Getting tired of lemon juice + 2 parts oil for dressing? add 1 tbs tahini and garlic; mayo and smashed anchovy; or miso and grated carrot... This recipes is amazingly forgiving and flexible. I love that it skips the whole "massage the kale" step.
Sharon H.
December 17, 2017
Hello from Vancouver BC Canada. When you grow your own kale and it freezes as it does here and many other places on the planet, there is no need to massage the leaves.fBeing kissed by frost tenderizes the leaves and makes them sweeter - sugar is nature's antifreeze basically.
Debra
November 21, 2017
How far in advance can I make this salad. Trying not to leave everything for the big day (Thanksgiving) when the house will be filled with overnight guests
Kristen M.
November 23, 2017
Debra, I'm so sorry for the delay—I hope you were able to make this at least a day in advance to get it out of your way. Happy Thanksgiving!
Susan
May 12, 2017
Massaging the kale? Can someone please teach me how exactly one should do this?
Gal
August 2, 2017
Massaging is a process of physically breaking down the kale to make it easier to digest. Basically, because kale is such a tough green and its texture isn't great, it needs to be broken down a bit.
Massaging it raw for 2-3 minutes with your hands prior to eating is like pre-digesting the kale. After massaging, the kale will become more vibrant green and softer in texture. It will also decrease in volume.
Massaging it raw for 2-3 minutes with your hands prior to eating is like pre-digesting the kale. After massaging, the kale will become more vibrant green and softer in texture. It will also decrease in volume.
Brandy S.
November 29, 2021
Before adding the other ingredients, massage the kale vigorously with the dressing (using gloves) until tender. This can take awhile up to 10 minutes. I'm eager to try the freezing method that Sharon H. mentioned above though.
judy
March 15, 2017
I have been eating kale salads regularly, too. But rather than massaging deeply--I don;t want dressing all over my hands--wasteful. I just toss the kale in the dressing first and let it soak with seeds like pumpkin and sunflower. These get softened as well. My teeth are not as strong as in the past. Then the dressing is well-soaked, kale and seeds are softened and then I toss in whatever else I am going to put in. Works great. I was wondering when it says Northern Spy, I was looking for apples in the ingredient list. I add apples and other fruits in my salads often. Nice dressing.
Bluerroses
December 29, 2016
I tried microwaving before peeling, a new technique for wrangling winter squash. http://tinyurl.com/wsquash It worked out fine, and I didn't feel I was taking my life in my hands as I do when I prep raw squash. My kale was a bit tough, so I microwave-steamed wet, cut-up leaves for 90 seconds. I used blue cheese and added golden raisins along with the almonds. The result was delicious, something I'll make again and again. Thanks everyone for your helpful comments!
Sue
November 11, 2016
Sounds delicious. LOVE the salad bowl! Any idea where I can get one?
Kristen M.
November 11, 2016
I sure do! https://food52.com/shop/products/1798-american-black-walnut-bowl
cookinalong
November 9, 2016
Love this and have made it loads of times since it first appeared. It's wonderful as is, but just as good with bleu cheese or gorgonzola, and some chopped apples go down well, too.
Whats4Dinner
November 5, 2016
I've been making kale salads more frequently lately as my son needs to keep light weight for rowing. I ALWAYS and I mean ALWAYS vigorously "massage" the finely chopped, de-ribbed kale in the dressing before adding the other ingredients. This "deep massage" makes the kale much more delightful and accepting of the dressing flavoring. Tonight, those other ingredients happen to be cubed baked sweet potato, chopped green apple, dried cranberries, radishes, roasted pumpkin seeds, all topped with grilled salmon. Oh, in a dijon vinaigrette. We are dairy-free in this house
judy
November 5, 2016
I make kale salads almost daily, as my husband is on Warfarin. By eating kale 4-6 days a week he keeps his pro-time down and can use about half the usual dosing of warfarin.. I have trouble with how coarse this vegetable is and difficulty chewing it. When I use it raw, I make it about 20 minutes before eating, and then let the ingredients marinate. No rubbing required. This version should be delicious. I have a squash waiting for a roasting and a special use. I thin it will go great with our grass fed steak and baked potato. The new idea here for me is that it would keep for a few days. I usually only make enough for that meal Sounds like a couple of good lunches for the office this upcoming week! Thank you.
Hana
November 18, 2016
That's not quite how the interaction with kale (Vitamin K) and warfarin works. I urge your husband to talk to his physician or pharmacist about dietary interactions.
Ttrockwood
March 27, 2016
I was so sad to hear that Northern Spy closed a few months ago- i loved ordering this salad there. I made this recipe last week and doubled it to bring for lunches. I massaged the kale to help it soften and used cubed smoked tofu instead of the cheese- really delicious!! And what i love about kale salads like this is how they are just as tasty even two days later!
Next time i might add in some chickpeas or lentils to make it more of a meal salad
Next time i might add in some chickpeas or lentils to make it more of a meal salad
NotTooSweet
October 25, 2015
I've had this on my list of recipes to try for SO long but it just never seemed like it could really be as delicious as the comments and the number of people who have it as a favorite would indicate. Happy to say I was totally wrong. I had made roasted butternut squash the night before and had some leftover so it was a good time to give this salad a try. I reheated the squash so we would have the contrast of warm with cold and the whole salad was just wonderful. If you are hesitating as I did, please don't! I do not plan to second guess the Food52 community again.
Petite F.
May 13, 2015
My friend made this for me after much talk. IT WAS Fabulous!! great texture and flavor. I also added red cabbage and spinach with beans for protein. AWesome!
Thx for sharing...
Thx for sharing...
Andrea
April 24, 2015
I made this a few nights ago and really enjoyed it. It was a hit with everyone at the dinner table. The kale I bought was a little on the tough side so I gave it a good massage. I nearly always cook kale or put it into juices so having it in a raw salad was a nice change of pace. I'll definitely put it into my more regular rotation.
NancyJ
January 25, 2015
Hate to be so late to the party. I have never had kale before - always thought of it as the greenery between meats in the butcher case. I made this salad tonight, not lacinto or dinosaur kale available. It was unexpectedly delicious! And if it keeps 'til tomorrow - better yet.
Lo
January 20, 2015
I don't get it. Maybe its because I'm a vegetarian and eat salads all the time but this seemed really plain to me. It was a big let down. I even went to a special cheese store and got really good cheese for this... and I massaged the kale... Did anybody else think this was incredibly plain tasting?? I'm confused how this is a genius recipe.
Adam G.
January 13, 2015
I make a recipe very similar to this, I'll have to try this because it sounds absolutely fantastic!
One note, some people are commenting about the toughness of the raw kale. One thing that may help is if you firmly 'massage' the kale with a sprinkle of sea salt to help draw out a bit of moisture and break down the large fibers in the kale. I find that it helps most if you do it once you've cut it down to size!
One note, some people are commenting about the toughness of the raw kale. One thing that may help is if you firmly 'massage' the kale with a sprinkle of sea salt to help draw out a bit of moisture and break down the large fibers in the kale. I find that it helps most if you do it once you've cut it down to size!
Denise R.
January 9, 2015
I loved the combination of flavors/textures, however if I made it again I'd use a lot less kale--maybe a cup. There was too much cud-chewing going on. I did try to pick the tenderest kale in the store, but ultimately raw kale is raw kals.
Regine
December 10, 2014
Excellent. But I doubled the recipe for practicality purposes. Really delicious. But for company of 8, I would do 4 times the recipe. My bunch of lacinato kale luckily gave me 5 cups. Also I found that the amount of squash once baked shrank a lot so I remeasured it after it came out from oven. The calbot cheese is a must. I don't think that the optional additional cheese (shaved pecorino) is necessary. I salted the dressing a bit which with the cheese was more than enough salt. Can't wait to make this again for company, but at least 4x the recipe.
Goo
December 3, 2014
Made this salad for the Thanksgiving ... it was a big hit. And best of all, the kale stayed crunchy and firm under the dressing for days. No wilted, soggy leaves. I already purchased the fixings to make it again. Delicious!
senorahughes
November 24, 2014
Can I roast the pumpkin the day before and leave separate or will it become mushy when I mix in with the kale?
MOMMAK75
November 4, 2014
Maybe because it includes fall vegetables and you should be able to multiply quantities?
Gurleygirl
November 4, 2014
Why do you have a recipe in the Thanksgiving section that is only for 2 people?
Susan W.
November 19, 2014
Not everyone has a bunch of people to be with on Thanksgiving. What an odd complaint.
Anne D.
November 22, 2018
My thoughts exactly, and the picture that goes with it is obviously a much larger salad. Not everyone may have a gathering for Thanksgiving, but the majority certainly do.
koc
September 21, 2014
Absolutely the best salad I've ever had, especially topped with poached eggs! From looking at the ingredients, I never would have guessed the results would be so fantastic.
patw
August 24, 2014
Spectacular salad, I make it a lot in the winter, there's something very cozy about it, probably due to the squash. My husband usually turns up his nose at kale, but this converted him. Thank you!
Skinny B.
February 5, 2014
A lot of people are reluctant to try raw kale because they think it is bitter. In fact, they are really earthy and nutty!! I love this recipe so much!
nyc123
January 14, 2014
northern spy is one of my favorite restaurants, and this salad is amazing. they do it for brunch w a poached egg on top. so excited to have the recipe!
Erin.Quinn
November 2, 2013
Used baby kale and it was absolutely delicious. Will be making it again and again and again.
SunBunny
September 25, 2013
I saw almonds and was a pleasantly taken back. It makes me think walnuts and cranberries could add an inquisitive spin to this as well.
bleuquila
July 24, 2013
I was so skeptical of this when I realized the kale *wasn't cooked at all* . raw kale?! that sounds terrible! I tested this out on a few friends and everyone, even my husband an avowed kale-hater, cleaned their plates. I was pretty amazed! It's really good! Now I want more kale.
ortolan
March 8, 2013
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.
pascale721
February 20, 2013
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!!!!
nadupor
January 28, 2013
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.
Jacqueline J.
December 28, 2012
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.
hardlikearmour
November 26, 2012
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.
[email protected]
November 24, 2012
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.
SusanQ
October 6, 2012
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!
KelsoGarza
August 29, 2012
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.
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.
EmilyC
August 27, 2012
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.
Ham
July 19, 2012
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!
dani
July 1, 2012
I had this at Arielle's house and I've made it myself. It's a wonderful recipe. So good for you, too.
IORA83
March 17, 2012
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.
met0813
March 14, 2012
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!!
mizerychik
February 13, 2012
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.
MOMMAK75
February 4, 2012
This was one of the most amazing uses of kale. I am totally addicted to this salad.
MOMMAK75
February 4, 2012
This was one of the most amazing uses of kale. I am totally addicted to this salad.
Jenb42
January 22, 2012
I was out of nuts so toasted the butternut squash seeds and used them instead. Lovely!!
denise37
January 20, 2012
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!
StephyB
January 18, 2012
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.
rlb296
January 17, 2012
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.
Jrsbaking
January 16, 2012
Very tasty dish. Can be a side salad or the main dish. Super delish! i might add currants or raisin next time.
cancook
January 14, 2012
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!!!
Rachel G.
January 10, 2012
Being Irish, Kale, root vegetables are IT for me... Thank you for sharing. Delicious
ECava
January 10, 2012
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!
Mianna
January 9, 2012
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!
lynnegreen
January 9, 2012
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!
annaknitsetc
January 8, 2012
I made this without the cheddar and extra parmesan. My roommate and I loved it!
AntoniaJames
January 8, 2012
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)
Lisa C.
January 8, 2012
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!
AlohaGirl
January 8, 2012
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.
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