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Northern Spy's Kale Salad
From Food52.com. The ingredients for this salad are flexible - see my suggestions below. This can be made hours ahead of time. Recipe says you don't need to message the kale, but you can if you like a more tender green. I stack and roll up the leaves and julienne which really helps. Serves 2.
1/2 cup cubed butternut or other winter squash - or try sliced up apple if you don't have time to wait on the squash roasting
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 - or use pistachios, hazelnuts or cashews
1/4 cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar) or, 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.