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KaleSalad

Kale Salad

Hadley Schmitt, Northern Spy Food Co.

Northern Spy Food Co. Kale Salad:

(Serves 2)

- 1/2 cup cubed kabocha, butternut, or other winter squash

- Extra-virgin olive oil

- Salt and freshly ground pepper

- 1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups

- 1/4 cup almonds, cut roughly in half

- 1/4 cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar — if you can’t find aged cheddar, use parmesan)

- Fresh lemon juice

- Pecorino or other hard cheese, for shaving (optional)

1. Heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 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.

2. In a large mixing bowl, toss the kale with the almonds, cheddar and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.

3. Divide salad between two plates or shallow bowls. Garnish with shaved pecorino cheese, if desired, and serve.

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