If you’re looking for a salad that packs a punch of flavor and nutrition, look no further than the Northern Spy Food Co.’s Kale & Squash Salad Recipe. This dish combines the earthy flavors of roasted winter squash with the crisp freshness of kale, accented by the tangy bite of lemon and the sharpness of aged cheese.
But what makes this recipe truly stand out is the attention to detail in each ingredient. From the choice of kale varieties to the specific seasoning ratios, every aspect of this salad has been carefully selected to create a harmonious balance of taste and texture.
As part of New York’s bustling culinary scene, Northern Spy Food Co. has made a name for itself by sourcing local and organic ingredients and crafting inventive dishes. And now, you can bring a piece of their kitchen into your own home with this delicious kale salad recipe.
So if you’re ready to impress your dinner guests or simply treat yourself to a satisfyingly healthy meal, read on for all the steps and tips you need to make this savory salad come to life in your own kitchen.
Why You’ll Love This Recipe
Skeptical about eating kale or squash? Put aside all doubts, because the Northern Spy Food Co. Kale & Squash Salad Recipe will change your mind about these ingredients – and make you fall in love with them! Trust me; I’m a scribe, so I know how to write an effective recipe article!
What makes this recipe a game-changer is its incredible blend of flavors and textures. The roasted winter squash is the perfect addition to this hearty salad, giving it a satisfying crunch with every bite. The kale, preferably Tuscan or Lacinato kale, adds a pleasant earthy taste that pairs perfectly with the sweetness of the squash. The texture of the shredded kale accented by the rough-cut almonds and the gooey-ness of cheddar cheese is mouth-watering.
But what truly sets this recipe apart is the lemon vinaigrette. A simple blend of olive oil, fresh lemon juice, and grated Pecorino Romano cheese, its tangy acidity enhances all the ingredients’ natural flavors while balancing them beautifully. It’s a salad dressing that doesn’t overpower other ingredients but compliments them instead.
Not only is it utterly delicious, but it’s easy to make too! Simple and easy-to-follow instructions allow even novice cooks to replicate the restaurant-quality salad at home! Besides, this salad won’t just please your taste-buds; its vibrant green color makes it pleasing to see and will surely upscale any dinner table.
In summary, don’t miss out on Northern Spy Food Co.’s Kale & Squash Salad recipe because this will undoubtedly become your favorite salad recipe! It’s easy to prepare yet complex in taste, so try it out; you won’t regret it!
Here’s what you will need to make Northern Spy Food Co. Kale & Squash Salad recipe:
- Winter squash: You can use kabocha or butternut squash, both work well for this recipe. The recipe calls for 2 cups of cubed squash.
- Kale: This recipe calls for two types of kale: northern spy kale and tuscan black kale. You will need one bunch of each, preferably with rough cut leaves. If you can’t find both types, using one variety will still be delicious.
- Cheese: You will need 1/2 cup of shredded aged cheddar cheese and 1/4 cup of grated pecorino romano cheese.
- Almonds: Sliced almonds are used to add a nice crunch to the salad. You will need 1/2 cup of roughly cut almonds.
- Olive oil: This recipe uses extra-virgin olive oil (3 tablespoons) to drizzle over the roasted squash and toss with the shredded kale.
- Lemon juice: freshly squeezed (2 tablespoons), used to make a lemon vinaigrette that is accented by the rough-cut almonds.
- Salt and pepper: To taste, freshly ground salt and pepper are used in both the roasted squash and in the lemon vinaigrette.
The Recipe How-To
1. Roasting the Squash
Preheat your oven to 425F.
Line a baking sheet with parchment paper.
Peel and cube squash into bite-sized pieces, or about 1/2-inch in size. You can use kabocha, butternut, or any winter squash of your choice, although kabocha works best.
Toss the cubed squash in 1 tablespoon of extra-virgin olive oil and sprinkle with kosher salt and freshly ground black pepper.
Roast for 30-35 minutes or until tender and caramelized at the edges. Flip the cubes midway through cooking to ensure they are evenly cooked.
2. Preparing the Kale
Rinse one bunch of kale leaves under running water and pat them dry with paper towels.
Remove the leaves from the core and discard them. Chop the leaves into small, bite-sized pieces or shred them thinly.
3. Making the Dressing
- Mix freshly squeezed lemon juice (2 tablespoons), extra-virgin olive oil (1/4 cup), salt (1/4 teaspoon), and freshly ground pepper (1/4 teaspoon) in a small bowl.
4. Assembling the Salad
In a large mixing bowl, toss kale and roasted squash together.
Drizzle salad dressing over kale and squash mixture to coat well. Massage each piece of kale with dressing by hand to allow it to soften for 5 minutes or so.
Add 2 cups of shredded kale, preferably Tuscan black kale, or dinosaur kale into the salad mixture with the accented rough-cut almonds (1/2 cup), shaved pecorino Romano cheese (1/3 cup), cubed aged cheddar cheese (1 cup), and roasted squash (2 cups).
Toss everything together until coated well with dressing.
5. Garnish and Serve
Sprinkle some shaved pecorino Romano cheese on top of the salad to garnish.
Divide your Northern Spy Kale Salad across two plates or bowls generously.
Enjoy your delicious Northern Spy Food Co. Kale & Squash Salad!
Substitutions and Variations
While this salad is packed with delicious ingredients that work perfectly together, there are a few substitutions and variations you can make based on your preference or what’s available in your kitchen.
Firstly, if you can’t find kale or don’t particularly like it, you can substitute it with another leafy green such as spinach or arugula. However, keep in mind that kale adds a unique and slightly bitter taste to the salad that complements the sweetness of the roasted squash and almonds.
If you’re a fan of hard cheeses but don’t have pecorino romano or aged cheddar on hand, you can use any sharp cheese such as Parmesan or Asiago. These cheeses will add depth and complexity to the dish without overpowering its other flavors.
For those who prefer a vegetarian option, omitting the cheese won’t significantly impact the recipe. The nuts, vegetables and dressing offer plenty of flavor and texture that won’t leave anyone feeling deprived.
Finally, for a more substantial meal, add some grilled chicken, shrimp or tofu to the salad. The protein will add an extra layer of depth while keeping you fuller for longer.
Don’t be afraid to experiment with different ingredients based on your taste buds! This salad is incredibly versatile and can be adapted to suit any dietary requirements or flavor preferences.
Serving and Pairing
The Northern Spy Food Co. Kale & Squash Salad Recipe is a versatile dish that can be enjoyed in various settings. Whether you’re hosting a dinner party or having a casual lunch with friends, this salad is the perfect addition to any table.
Since this salad is packed with so many different flavors and textures, it pairs well with a wide range of dishes. For a light and refreshing meal, try serving it with a simple soup or sandwich. If you’re looking for something heartier, pair it with roasted chicken or grilled steak.
When serving this salad at a party, consider presenting it family-style on a large platter. The vibrant colors of the kale and squash are sure to catch people’s attention, making it an eye-catching centerpiece for your spread.
For wine pairings, try serving this salad with light-bodied white wines such as Pinot Grigio or Sauvignon Blanc. If you prefer red wine, opt for a light-bodied Pinot Noir or Beaujolais.
If you’re looking to add some crunch to your meal, consider pairing this salad with some crusty bread or crackers. You could even sprinkle some extra chopped almonds over the top for added texture.
Overall, this Northern Spy Food Co. Kale & Squash Salad Recipe is a crowd-pleaser that can be tailored to suit any occasion or palate. So go ahead and experiment with different pairings and presentations – the possibilities are endless!
Make-Ahead, Storing and Reheating
This Northern Spy Food Co. Kale & Squash Salad Recipe is a perfect dish to make ahead of time for gatherings or meal prepping. The raw kale holds up well in the fridge for up to two days without becoming wilted, which makes it ideal for making ahead. Simply combine the kale, squash, and almonds in a large bowl and toss them well with the olive oil and lemon juice accented with rough-cut almonds.
To store leftovers, place the remaining salad in an airtight container and refrigerate. This salad will keep well in the fridge for up to three days. Be sure to store any remaining dressing separately from the salad for best results.
When reheating this salad, it’s best not to use a microwave as it can make the kale wilt and lose its texture. Instead, heat it up in the oven or on a stovetop over low-medium heat until warm but not hot. If you choose to reheat in the oven, be sure not to overbake the roasted squash as it can dry out when reheated.
I recommend adding additional cheddar cheese or aged Pecorino Romano cheese when serving leftovers to add extra flavor and freshness to your dish. By using these make-ahead tips and storing recommendations, you can enjoy this delicious Northern Spy Food Co. Kale & Squash Salad recipe even on busy nights without compromising its flavor or texture!
Tips for Perfect Results
To ensure that your Northern Spy Food Co. Kale & Squash salad recipe turns out perfectly every time, follow these helpful tips:
Firstly, make sure to massage the kale before adding it to the salad. This helps to break down the tough fibers of the kale and makes it more tender and enjoyable to eat. Simply rub the kale leaves together in your hands for a few minutes before shredding them.
Secondly, when roasting the squash, make sure to cut it into evenly-sized cubes so that they cook at the same rate. And be careful not to overcrowd the baking sheet, otherwise, the squash may end up steaming rather than roasting, resulting in a mushy texture.
Thirdly, choose high-quality cheese for this recipe. Pecorino Romano and aged cheddar cheese are both excellent choices as they have a strong flavor that can stand up against the bold flavors of the kale and squash. Be sure to shred the cheese finely so that it distributes evenly throughout the salad.
Fourthly, when making the lemon vinaigrette, use freshly squeezed lemon juice and good quality extra virgin olive oil. This will add a bright and tangy flavor to the salad that complements the earthy flavors of the vegetables.
Lastly, don’t be afraid to experiment with different variations of this recipe. Try adding toasted almonds or pecans for a crunchy texture or swap out the kale for spinach or arugula if desired. With its versatile ingredients and simple preparation, this salad is easy to customize to suit your taste preferences.
By following these tips, you’ll be able to make an irresistible Northern Spy Food Co. Kale & Squash salad that’s sure to impress your guests at any party or gathering.
In conclusion, the Northern Spy Food Co. Kale & Squash Salad Recipe is a mainstay menu item that is sure to impress your guests. This salad is both nutritious and delicious, showcasing the versatility of kale and roasted winter squash. The combination of different cheese types and almonds add a complex depth of flavor to the dish that will leave you wanting more.
As you experiment with different variations and substitutions, remember to use high-quality olive oil and freshly squeezed lemon juice for optimal flavor. Don’t be afraid to mix up the type of kale or squash used, as this recipe is easily adaptable to suit your personal preferences.
Whether you are hosting a dinner party or simply looking for a healthy yet satisfying meal, this genius kale salad recipe from Northern Spy Food Co. is sure to delight your taste buds. So go ahead, give it a try – I guarantee you won’t be disappointed!
Northern Spy Food Co. Kale & Squash Salad Recipe
- 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
- 1/4 cup toasted almond, halved
- 1/4 cup crumbled good-quality, aged cheddar 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)
- Cut off the bottom stems from the bunch of kale and discard. Remove stems from the individual leaves by folding each leaf in half and cutting away the stem at the fold. Stack several stemmed leaves together at a time, roll stack into a tight cylinder, and slice the cylinder crosswise at 1/4-inch intervals.
- Add the resulting kale strips to a large mixing bowl. Add the lemon juice and olive oil. Season with salt and pepper and, using your hands, mix well. Mix in the almonds, Cheddar, and cubed squash.
- Divide salad onto 2 plates. Finely grate Pecorino, if desired, and serve.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!