Genius Kale Salad
A hearty kale salad with roasted squash or asparagus, almonds, cheddar, lemony olive oil and shaved cheese for crunch, richness and brightness.
Prep 10 min · Cook 35 min · Total 45 min · Makes 2 servings
Ingredients
- 1/2 cup / 70g peeled, cubed kabocha butternut, or other winter squash, or chopped asparagus
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 1 bunch kale, ribs removed, leaves finely sliced, about 2 1/2 cups
- 1/4 cup / 35 g almonds, cut roughly in half
- 1/4 cup / 35 g crumbled or finely chopped good, aged cheddar
- Fresh lemon juice
- Pecorino or any other hard cheese, for shaving
Directions
- Heat the oven to 425F / 220C, and cover a baking sheet with parchment paper. Coat the squash cubes, or asparagus, with just enough oil to gloss them, then add salt and pepper. Arrange them on the prepared sheet with room around the pieces. Roast until softened and browned at the edges, 30-40 minutes, turning them with a spatula every 10 to 15 minutes.
- Put the almonds on a baking sheet and slide them into that same oven. Toast until fragrant, stirring 1 time, about 10 minutes. Set them aside to cool.
- In a large mixing bowl, combine the kale, almonds, cheddar and roasted squash, or asparagus. Add lemon juice and olive oil to taste, using about 1 tablespoon lemon juice and 2 tablespoons oil. Taste again, then season with salt and pepper.
- Spoon the salad onto 2 plates or shallow bowls. Finish with shaved Pecorino cheese and serve.