Lacinato Salad: A New Spin

We love our raw kale at $30/Week and found a new recipe that married the bitterness of kale with the sweetness of butternut squash and richness of the goat cheese.  Thanks to our friend Robin, who made a version that we later attempted at home.

Lacinato & Butternut Squash Salad


  • 1/2 butternut squash (peeled, cut into small cubes)
  • 1 bunch of lacinato kale (washed, ribbed and chopped)
  • 1 clove garlic, minced finely
  • juice of one lemon
  • glug of olive oil (1-2 tablespoons)
  • 2 tablespoons crumbled goat cheese
  • salt and pepper
  • breadcrumbs, optional

To Do:

  1. Preheat oven to 375 and place the squash cubes on parchment lined paper.  Spray with olive oil and sprinkle with salt and pepper.  Cook for 15-20 minutes or until well roasted.  In the meantime, prep the kale, juice the lemon, etc.
  2. Place chopped kale in a large bowl and add the garlic, olive oil, lemon juice, salt and pepper.  Massage the kale for about 5 minutes with your washed hands.  Really massage the kale – it’ll help break it down and make it more palatable if you’re not into raw kale (you will be!!).
  3. Throw in the rest of the ingredients and gently toss.  Taste and adjust seasonings.  Add breadcrumbs if desired.  Enjoy!

2 Comments on “Lacinato Salad: A New Spin”

  1. cori c says:

    I actually created a similar one, except I use any greens and cook the greens. Then I sprinkle dried cranberries and toasted nuts on it too! I suggest you try those variations. Here is a link with a picture of how ours turned out!

  2. Kandice says:

    This is great! I’ve been searching for kale recipes since we’ve been getting some in our share. Thanks!

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