Northern Spy Food Co. Kale & Squash Salad: A Culinary Gem

I remember the first time I tasted a kale salad that truly captivated me. It wasn’t at some trendy health-food cafe, but at a cozy farm-to-table restaurant tucked away in the East Village. The Northern Spy Food Co. was known for its commitment to fresh, seasonal ingredients. That first bite was revelatory – the kale was tender, almost buttery, and the vibrant mix of sweet squash, crunchy almonds, and sharp cheddar created a symphony of textures and flavors that danced on my palate. I knew instantly I had to recreate this magic at home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes (for the squash)
• Total Time: 45-50 minutes
• Servings: 2
• Yield: 2 salads
• Dietary Type: Vegetarian (can be made vegan by omitting cheese or using a vegan substitute)

Ingredients

• 2 1⁄2 cups chopped kale (preferably Tuscan or black kale) or 2 1/2 cups shredded kale (preferably Tuscan or black kale)
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil
• Salt and black pepper to taste
• 1⁄4 cup toasted almonds, halved
• 1⁄4 cup crumbled good-quality, aged cheddar cheese (optional, can substitute with vegan cheese)
• 1⁄2 cup cubed seasoned, and roasted kabocha squash or 1/2 cup butternut squash
• Pecorino Romano cheese (optional) or another hard cheese, for shaving (optional)

Equipment Needed

• Large Mixing Bowl
• Baking Sheet (for roasting squash)
• Sharp Knife
• Cutting Board
• Vegetable Peeler (if using butternut squash)
• Cheese Grater or Shaver (optional)

Instructions

1. Begin by preparing the kale. Cut off the bottom stems from the bunch and discard. Remove the stems from the individual leaves by folding each leaf in half and cutting away the stem at the fold.
2. Stack several stemmed leaves together at a time, roll the stack into a tight cylinder, and slice the cylinder crosswise at 1/4-inch intervals. This creates the thin strips of kale that are essential for the salad’s texture.
3. If roasting butternut squash, preheat oven to 400°F (200°C). Peel, deseed, and cube squash into approximately 1/2-inch pieces. Toss with olive oil, salt, pepper, and any other desired seasonings (such as a pinch of cinnamon or nutmeg) on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
4. If using pre-roasted kabocha squash, simply ensure it is cubed and ready to use.
5. Add the resulting kale strips to a large mixing bowl.
6. Add the lemon juice and olive oil. Season generously with salt and pepper.
7. Now comes the crucial step: using your hands, massage the kale vigorously. This step is key to tenderizing the kale and breaking down its tough fibers. Continue massaging for about 2-3 minutes, until the kale darkens slightly and becomes more pliable.
8. Mix in the toasted almonds, cheddar cheese (if using), and cubed roasted squash into the massaged kale.
9. Divide the salad onto 2 plates.
10. If desired, finely grate Pecorino Romano cheese or another hard cheese over the top just before serving.

Expert Tips & Tricks

• Massaging the Kale: Don’t skip the massaging step! It’s what transforms this salad from tough and bitter to tender and delicious. The friction and acid from the lemon juice break down the kale’s cell structure, making it much easier to digest and enjoy.
• Prepping Ahead: The kale can be prepped and massaged up to a few hours in advance. Store it in the refrigerator until ready to assemble the salad. The roasted squash can also be made ahead of time and stored in the fridge.
• Toasting the Almonds: Toasting the almonds brings out their nutty flavor and adds a delightful crunch. You can toast them in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant. Or toast in the oven at 350F for 5-7 minutes. Watch them carefully, as they can burn easily.
• Kabocha vs. Butternut: While both squashes work well, kabocha squash has a slightly sweeter and nuttier flavor that complements the kale beautifully. Butternut squash is a readily available and excellent substitute.
• Cheese Considerations: The aged cheddar adds a sharp and tangy element. If you want a vegetarian salad, make sure the cheddar is vegetarian-friendly (some cheddars use animal rennet). For a vegan version, substitute a good quality vegan cheddar alternative.

Serving & Storage Suggestions

Serve this kale and squash salad immediately after assembling to maintain the best texture. While it can sit for a little while, the kale will eventually soften too much and the almonds may lose their crunch.

Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. The salad will not be as crisp as when freshly made, but it will still be flavorful. It is not recommended to freeze this salad, as the kale will become very soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	410 kcal	21%
Total Fat	29g	45%
Saturated Fat	7g	35%
Cholesterol	15mg	5%
Sodium	150mg	7%
Total Carbohydrate	27g	9%
Dietary Fiber	6g	24%
Sugars	7g	N/A
Protein	12g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Version: Omit the cheddar cheese or substitute with a vegan cheese alternative. Ensure the Pecorino Romano (if using) is also replaced with a vegan hard cheese.
• Gluten-Free: This salad is naturally gluten-free.
• Seasonal Variations: Swap out the squash for other seasonal vegetables like roasted Brussels sprouts, sweet potatoes, or beets.
• Nut Alternatives: If you have a nut allergy, substitute the toasted almonds with toasted sunflower seeds or pumpkin seeds.
• Dressing Alternatives: While the lemon juice and olive oil provide a simple and delicious dressing, you can experiment with other vinaigrettes or dressings. A balsamic vinaigrette or a tahini dressing would also be great additions.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded kale?
A: While pre-shredded kale can save time, it’s often not as tender as freshly chopped kale. If you use pre-shredded kale, be sure to massage it very well to soften it.

Q: How do I toast almonds?
A: Toasting almonds enhances their flavor and adds a nice crunch. You can toast them in a dry skillet over medium heat or in the oven at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning.

Q: Can I make this salad ahead of time?
A: You can prep the kale and roast the squash ahead of time. However, it’s best to assemble the salad just before serving to prevent the kale from becoming too soft and the almonds from losing their crunch.

Q: What if I don’t have kabocha squash?
A: Butternut squash is an excellent substitute for kabocha squash. You can also use other winter squashes like acorn squash or delicata squash.

Q: Can I add other ingredients to this salad?
A: Absolutely! Feel free to customize this salad with other ingredients you enjoy, such as dried cranberries, pomegranate seeds, or roasted chickpeas.

Final Thoughts

This Northern Spy Food Co. Kale & Squash Salad is a testament to the power of simple, fresh ingredients and thoughtful preparation. Don’t be intimidated by the kale – the massaging technique is the key to unlocking its potential and creating a truly delicious and nutritious salad. I encourage you to try this recipe and experience the delightful combination of textures and flavors for yourself. Feel free to experiment with variations and make it your own. And most importantly, share your creations and feedback! Bon appétit!