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Lacinato Kale Salad with Roasted Squash

This salad is great for entertaining, because you dress it ahead of time.
Martha Stewart Living, January 2012
  • Prep Time 20 minutes
  • Total Time 1 hour
  • Yield Makes 12 cups
    Serves 6 to 8
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Ingredients

  • 1 pound peeled and seeded butternut squash, cut into 1/2-inch cubes (about 4 cups)
  • 3 tablespoons extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 4 large shallots, thinly sliced (1 1/2 cups)
  • 1/4 cup fresh lemon juice
  • 3 tablespoons flaxseed oil
  • 1 1/2 bunches Lacinato kale, washed and patted dry
  • 4 ounces aged goat cheese, shaved or crumbled
  • 1/3 cup toasted hazelnuts (1 1/2 ounces), roughly chopped

Directions

  1. Preheat oven to 350 degrees. Place squash on a parchment-lined baking sheet. Drizzle with 1 1/2 tablespoons olive oil, and sprinkle with a pinch of sea salt and pepper; toss well. Roast until golden brown, tossing halfway through, about 45 minutes.

  2. Meanwhile, place shallots on a parchment-lined baking sheet, and drizzle with remaining 1 1/2 tablespoons olive oil, and sprinkle with a pinch of salt and pepper. Roast until brown, tossing halfway through, about 30 minutes.

  3. In a large salad bowl, combine lemon juice, flaxseed oil, 1/2 teaspoon salt, and a pinch of pepper. Cut 2 inches off bottom of kale, and slice leaves crosswise into 3/4-inch ribbons (you should have 12 cups loosely packed kale); add to salad bowl. Toss kale with dressing, squeezing until leaves are soft. Let stand for at least 30 minutes.

  4. Add vegetables, cheese, and nuts to kale. Toss well to combine.

Recipe Reviews

  • Kale Superfood
    12 Oct, 2012

    Yea! Love kale and squash!
    For more great kale and superfood recipes check out http://www.kalesuperfood.com :)

  • LindsayCR
    3 Feb, 2012

    This salad is great! The roasted vegetables add a wonderful sweetness. I used toasted walnuts and manchego choose, and they were great substitutions. I'm going to make it again for a Super Bowl party for a healthy side dish.

  • Sambermax
    31 Jan, 2012

    This salad is fabulous! I have only had kale once and wasn't impressed at all. I decided to give this a try and was so happy. I couldn't find flax seed oil, so I just used olive oil. I have made it twice now, my husband even likes it. I am going to make it again tonight and will be using toasted almonds instead of hazelnuts this time.