Massaged Kale Salad with Delicata Squash

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Serving Size4

Ingredients

  • 1 bunch green kale washed and stemmed
  • 1/4 teaspoon sea salt
  • 1/4 cup currants, raisins or cranberries
  • 1  delicata squash sliced in half, seeded and cut into 1/2″ slices
  • 1/4 cup walnuts toasted and coarsely chopped
  • 3 tablespoon olive oil plus more for squash
  • 1 tablespoon apple cider vinegar
  • fresh goat cheese optional
  • pomegranate arils
  • grilled dry aged steak optional

Cooking Instructions

1

Stack a few kale leaves, roll and slice into thin ribbons. Repeat with remaining kale.

2

 Preheat oven to 400°. Toss the delicata squash in oil to coat and season with salt and pepper. Place on a parchment lined baking sheet in a single layer and roast for 15-20 minutes, until a fork easily pierces the flesh and they are lightly browned. Allow to cool.

3

Put kale in a large mixing bowl and add salt, massaging it into the kale until the leaves turn bright green and soften, about 2 minutes.

4

Stir in all of the remaining ingredients except for squash, and toss to combine. Serve at room temperature topped with pomegranate arils and squash. Top with steak and/or goat cheese if using. This salad will keep for several days in the refrigerator.

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