In search of a quick lunch idea, I looked into my near-empty fridge and saw a sad bunch of lacinato kale staring back at me. In a moment of inspiration, I cut it into very thin slices (which is the best trick for softening it up a bit) and let it sit in some vinaigrette for a few minutes. I toasted some walnuts, shaved a little red onion on it, and tossed it all together. The flavor of the kale mellows out a little as it softens, and the contrast of toasted walnuts with a bit of the red onion was magical! Lacinato kale—also known as dino kale or cavolo nero—aids in digestion, metabolism, and bone and joint maintenance.
Key Ingredients & Substitutions
- Lacinato kale: To remove the kale from its stems, grab the bottom part of the stem on each leaf with one hand, then pull the leaves in the opposite direction with the other.
- Delicata squash: If you aren’t able to find delicata squash, cubed butternut squash also works great!
- Walnuts: toast the walnuts in the oven or stovetop (careful not to burn them!).
- Red onion: I recommend using a mandoline (if you have one) to get the red onion sliced thinly. A sharp knife will also do the trick!
- Lemon-parmesan vinaigrette: To make this vegan or dairy-free, use a balsamic vinaigrette instead of the Lemon-Parmesan Vinaigrette.
Storage tips
- To store the Lemon-Parmesan Vinaigrette, refrigerate in an airtight container for up to 5 days.
More salad recipes you’ll love
This Kale Salad with Roasted Squash is one of my favorite recipes from my latest book, Homemade Simple: Effortless Dishes for a Busy Life. For more recipes like this one, grab your copy today!
Kale Salad with Roasted Squash
Ingredients
- 2 bunches lacinato kale stemmedand thinly sliced crosswise
- ½ to ¾ cup Lemon-Parmesan Vinaigrette listed below
- 1 pound delicata squash sliced into ¼-inch rings, seeded and skin on
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- ½ cup chopped walnuts toasted
- ¼ cup thinly sliced red onion
Lemon-Parmesan Vinaigrette (makes 1 cup)
- 1 tablespoon Dijon mustard
- 2 teaspoons minced garlic
- ¼ cup fresh lemon juice
- ¼ cup grated Parmesan cheese
- Kosher salt and ground pepper
- ½ cup extra-virgin olive oil
Instructions
- To make the vinaigrette, in a small mason jar or bowl, combine the mustard and garlic and shake or whisk to combine, then add the lemon juice, Parmesan, ½ teaspoon salt, and a few grindings of pepper. Shake or whisk again to combine. Add the olive oil and shake or whisk to emulsify. Taste, adding more salt or lemon juice if desired.
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Put the kale in a large salad bowl and add ½ cup (120 ml) of the vinaigrette. Using your hands, toss the kale thoroughly to coat it with the vinaigrette. Let the kale sit for 15 to 20 minutes to soften a bit.
- Place the delicata squash rings on the baking sheet, brush both sides with the olive oil, and season with a generous pinch of salt and a grinding of pepper. Roast for 10 minutes, then turn with a metal spatula and roast another 3 to 5 minutes, or until they are barely cooked through and slightly browned on the edges.
- Add the walnuts, red onion, and squash to the salad. Toss gently to combine, then taste, adding more vinaigrette or salt if desired. Serve immediately.
Notes
