by Caroline

I spotted this salad on the terrific Food52 blog and had to try it. I am not yet tired of kale salad in all its variations, and this one wisely adds cheese. I’ve linked to the original recipe so that you can see some specific amounts, but this is how I did it:

For 4-6 servings
one small kabocha squash
one bunch of kale
2-3 handfuls of chopped almonds
4-6 ounces of sharp cheddar (I used a caramelized onion cheddar I find at Trader Joe’s)
Extra-virgin olive oil
Salt and freshly ground pepper
Fresh lemon juice

Preheat the oven to 425.

Peel and seed the squash, cut it into bite-sized cubes, and toss with some olive oil. Roast for 30-40 minutes, stirring occasionally, until tender and brown around the edges.

While the squash is roasting, strip the kale from its stems and slice the leaves into very thin ribbons. It’s easiest to do this by stacking up a pile of leaves, rolling them into a cylinder, and then cutting across the rolled-up leaves. Toss the leaves into a large bowl and squeeze the lemon juice over the leaves; I used a whole lemon.

When the squash is done, add that to the bowl of kale, and toss with the almonds, cheese, and a generous drizzle of olive oil. Season with salt and pepper to taste.

If you’re pressed for time, you can heap a couple spoonfuls of salad onto a slice of bread, smashing the squash and cheese, and make a fine bruschetta to take on the road: