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Kale. Is it a frequent flyer in your grocery cart? Do you like it? Or do you wish you liked it, knowing that it's one of the healthiest vegetables you can eat, being loaded with vitamins, minerals, antioxidants and fiber? It helps lower cholesterol and reduces the risk of heart attack and cancer. A super food, that's what they call it.
We love kale in soups, curries, even a bit thrown into a traditional beef stew is delicious. Oh, and then there's kale chips, have you tried them? Just drizzle torn kale leaves with a bit of olive oil and scatter with a generous pinch of sea salt. Toss the leaves on a sheet pan and roast in a piping hot oven till shatteringly crisp and honestly, quite addictive. Fantastic. But kale in salads? .............. um, not so much ............. well, let me rephrase that; not so much in the past UNTIL I learned the SECRET. Kale has a secret? ............... A big one but it's really quite simple.
Knowing the healthy benefits and the fact that kale's readily available year round, I really wanted to serve more kale salads. I tried combining it with different seasonal ingredients but the response was always the same from my husband, as he pushed most of it away. "it's too chewy". " It is not!", I would say, not wanting to waste the healthy green leaves. But he was right, it was kind of quite chewy and a bit too sturdy for a salad green. I was about to give up when I started hearing about "massaged kale salads". It sounded crazy but I did bit of research and realized I was missing an important little step.
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Massaged Kale and Roasted Butternut Squash Salad with Warm Apple Cider Dressing
Ingredients
- 2 cups diced butternut squash*, about ½ inch dice
- 1 tablespoon extra virgin olive oil
- sea salt, to taste
- 4 strips applewood bacon, cut into ½ inch pieces
- ¼ cup finely diced red onion
- 5 tablespoon apple cider vinegar
- 3 tablespoons maple syrup
- 1 teaspoon dijon mustard
- ¼ cup apple cider, apple juice will also work
- sea salt, a generous pinch
- freshly ground black pepper, to taste
- 2 bunches kale**, any type of kale will work, I usually use Tuscan kale
- ¼ teaspoon fine sea salt or kosher salt
- 1 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- ½ cup pomegranate arils or seeds see tutorial on How to Deseed a Pomegranate in less than a Minute!!
- ⅓ cup roasted, salted pepitas
Instructions
- Preheat oven to 400˚F. Line a sheet pan with foil.
- Toss butternut squash, olive oil and sea salt on prepared pan and roast until tender, approximately 20-25 minutes, stirring occasionally.
- While squash is roasting, prepare dressing; cook bacon pieces until crisp. Remove with a slotted spoon and discard all but 2 tablespoons of the bacon fat..
- Sauté onion in bacon fat for 1 minute. Add cider vinegar, maple syrup, mustard, cider, salt and pepper. Stir well to combine and bring to a boil. Reduce to a simmer and and continue cooking for 5 minutes or until reduced and slightly syrupy. Remove from heat.
- For the kale, strip; leaves from the stems. You can either cut the stems up and use them in your salad or discard them. I usually discard them but some people like the extra crunch.. Wash and dry the kale (I use a salad spinner), then tear the leaves into small pieces and place in a large bowl.
- Sprinkle kale with salt, and drizzle with lemon juice and olive oil. Massage with your fingers (just like you would for a back massage!) until it begins to wilt, darken in color and the volume is reduced to about half, around 4-5 minutes.
- If dressing has cooled off, rewarm for a minute or so. Toss massaged kale with a few tablespoons of the dressing. Transfer to individual serving plates, if desired. Sprinkle with the roasted butternut squash, bacon, pomegranate arils and pepitas. Pass extra warm dressing at the table.
Notes
** ~ Sometimes you'll find bags of kale already washed and torn. 2 10-ounce bags will work for 6 servings. (Trader Joe's carries both regular and organic Tuscan kale, pre-washed and ready to go!) *** ~ Intimidated by pomegranates? Check out this Post; tutorial on How to Deseed a Pomegranate in less than a Minute!! (click) for a super simple (not messy) way to remove the seeds.
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Thanks, it should be fixed now!
sounds great!! For some reason I am unable to get printable recipe..help!! Barb
My friend made this last night for dinner after I pointed out that it had so many of her favorites in it! She said it may be the best salad she has ever put together. But until she got to Trader Joe's and asked - pepitas remained a mystery.
Forget loving kale, I have yet to come across kale! It is not available in India and when I see such lovely posts as yours, I so much wish I could get my hands on it! Would love to try it some day...God willing
🙂
I do love kale! My brother grows lots of different kinds and I try to pick some every weekend. I usually cook it, but I think next time I'll turn my kitchen into a kale spa. 🙂 The colors are gorgeous in this salad!
Beautiful!! We had so much kale growing for a while, that we didnt know what to do with it... Once we put kale to regrow in our garden, well definetly use your recipe.
This is one gorgeous, nutritious fall salad! Love those colors!
i have just spent 30 minutes loving your blog, your pics are gorgeous and so many fabulous recipes, thanks so much for sharing!
You are so kind!
Your kale salad looks splendid, Chris. I love particularly that cider-bacon dressing.
Your salads are always so beautiful Chris! I love to sneak kale into soups and adore it sauteed. Haven't tried massaging it yet? Thanks 🙂
my daughter introduced me to massaged kale and it has been a favourite ever since.
I've seen this beauty all over the internet today!! Yes... I really, really want to like kale. I've had a few recipes in restaurants that have been good, but so far I haven't made anything on my own that I like with the exception of roasted chips.
So massaging huh? My husband may have an issue if I massage the kale more than I do him! But we'll give this version a try and see how it works!
I'm going to try this Chris. Have you posted the recipe for the cake that you made in London for Ellie? It was beautiful.
a really delicious salad Chris!!
Thank you for sharing the kale secret! I have found plenty of ways to incorporate cooked kale into recipes but, as you said, raw it was just too chewy. I was always looking for (and not finding) baby kale that might be more tender. They sell baby spinach, so it made sense to me. This salad is so colorful and full of flavors! The vegetarians and carnivores at my Thanksgiving table will enjoy this. I will become a vegetable masseuse and give it a try! 🙂
I've decided to try kale this week and bought some, my mom gave me 2 pomegranate on her last visit and I just happened to have a pepitas and what recipe I get in my email? with this perfect recipe and tip on how to massage the kale, my daughter and I are in for a treat this week! thank-you so much for sharing 🙂 mango and buttersquash sound heavenly too 😉
Sylvia, the whole things sounds like a match made in heaven 🙂 Hope you both enjoy the salad!
It's kale picking time in the garden so I'm always looking for new kale salads, thanks for sharing this!
I never knew that Chris! I've only ever used it for kale chips which I am obsessed with. I planted some seedlings recently to sustain my addiction because it's pretty pricey in the shops.
What a gorgeous salad!
I have decided I like kale better than spinach for the very reason you said. I like it with mango in season, and then butternut squash when in season, well I just like it.
I bet most people do not know this secret, and it is really a good one to know. This salad would for sure be a whole meal, maybe with some bread. And as usual, beautiful!
I love how colorful, healthy, and flavorful this salad is, Chirs!
Such a wonderful fall salad, I love the colors and flavors!