Genius Kale Salad

Kristen notes that Northern Spy trades out the kabocha for fresh apricots, kohlrabi, or patty pan squash. She goes for slices of apple or persimmon, and I loved the roasted asparagus version.


  • 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 (lacinato or dinosaur 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


  1. Preheat the oven to 425F / 220C. Line a baking sheet with parchment paper.
  2. Toss the squash cubes (or, in this case, asparagus) in just enough oil to coat and season with salt and pepper. Spread on the baking sheet, leaving space between each piece. Roast in the oven until tender and caramelized, 30-40 minutes, tossing with a spatula every 10 to 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.
  3. In a large mixing bowl, toss the kale with the almonds, cheddar and squash (or asparagus), Season to taste with lemon juice and olive oil (using about 1 tablespoon lemon juice and 2 tablespoons oil). Season to taste with salt and pepper.
  4. Divide the salad between two places or shallow bowls. Garnish with shaved Pecorino cheese and serve.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Serves 2


Adapted from Food52 Genius Recipes: 100 Recipes that will Change the Way you Cook by Kristen Miglore.