You will know this is Jeff, not Des speaking because of what I am about to say: I made my first raw kale salad last weekend. While I have been cooking up a kale storm all season, I only just now worked up the courage to pour on the olive oil and massage those leaves. I was surprised that kneading kale like dough produced the desired result. It turned out great and was a big hit.
While I roasted kabocha squash (1/2″ cubes at 400 degrees for 35 mins.), this recipe uses delicata. I am sure any of our winter squashes would work and we have all varieties for sale. If you’re looking to avoid a trip to the grocery store, make your way into the farm stand for the garlic, syrup, olive oil, and apples if you need them. I also bet that goat cheese and dried cranberries would make a great addition.
If I can do it, so can you! Enjoy the flavors of fall.
- 1 medium delicata squash, very thinly sliced into 1/2moons and seeds removed
- 2 cups butternut squash cubes
- 1 tablespoon olive oil
- 1/2 cup walnut halves
- 2 tablespoons pure maple syrup
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 large bunches Tuscan kale, ribs removed and very thinly sliced into ribbons
- 2 sweet, crisp apples (like Honeycrisp, Pink Lady, Gala), very thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon dijon mustard
- 1 medium garlic clove, minced
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/3 cup extra-virgin olive oil
- Preheat oven to 400 degrees F. Toss squashes with 1 tablespoon oil oil and pinch salt and pepper. Place on a single layer on a baking sheet and roast until tender, about 25 minutes, flipping once during cooking.
- Heat the walnuts in a nonstick skillet over low heat, stirring often until just toasted. Stir in the maple syrup, cinnamon and nutmeg. Let the maple syrup bubble up around the walnuts, then transfer to a piece of parchment paper to let cool completely.
- While the squash is cooking, cut the kale. Remove the tough center rib and stack the leaves. Tightly roll and slice from the end, creating thin strips. Place in a large bowl and set aside.
- Right before serving, massage 1-2 tablespoons of the dressing into the kale. Add the squash and candied walnuts. Right before serving, slice the apples and add them along with dressing. Serve immediately.