Autumn Kale Salad

Ingredients for Autumn Kale Salad

• 1/2 head garlic

• 90ml extra-virgin olive oil, plus 1 teaspoon for roasting garlic

• 1 small delicata squash, unpeeled and thinly sliced, seeds removed

• 1 teaspoon kosher salt

• Pinch of freshly ground black pepper

• 2 tablespoons apple cider vinegar

• 2 tablespoons fresh lemon juice

• 1 teaspoon honey

• Pinch of cayenne pepper or hot paprika (optional)

• 1 large head lacinato kale, thickest ribs removed

• 80g golden raisins

• 80g hazelnuts or almonds, toasted and chopped

• Shaved Parmesan cheese (optional)

Preheat the oven to 400ºF. Trim about 1 inch off the head of the garlic, exposing the cloves. Drizzle 1 teaspoon of the olive oil on the garlic skins and rub it in. Wrap the garlic in aluminum foil and place on a baking sheet in the oven. Roast for 30 to 40 minutes, or until the individual cloves are completely soft. Remove from the oven and set aside.

At the same time as you roast the garlic, roast the squash. Place the squash pieces in a small bowl and coat with 2 tablespoons of the oil, 1 teaspoon of the salt, and the black pepper. Spread out the squash on a large baking sheet and roast for about 20 minutes, flipping halfway through, until the pieces are browned and cooked through. Set aside to cool to room temperature.

In a small bowl, stir together the remaining 60ml oil, vinegar, lemon juice, honey, remaining 1 teaspoon salt, and the cayenne (if using). Squeeze out the roasted garlic into the dressing. Stir well, breaking up the garlic. Set aside.

Wash and dry the kale thoroughly and slice it into thin strips. Place it in a large bowl and add the dressing a bit at a time, using your hands to massage the kale leaves gently until the volume is reduced and they look softened and shiny. You may have leftover dressing. Add the raisins, nuts, and squash pieces and toss.

Serve the salad at room temperature. Top with shaved Parmesan, if desired

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.