I adore raw kale salads! Here is the salad I made for the Napa Film Fest Dinner Party It's hearty and very fitting for Thanksgiving and all of the Fall season for that matter.
What you'll need:
10-12 leaves of kale, washed well
1 acorn squash
balsamic vinegar glaze
What you'll do:
Wash, de-vein, and chop the kale into bite size pieces and place in a large bowl. Sprinkle a pinch of salt over them and drizzle with about 2 tbsp. olive oil. Get your hands in the bowl and massage the kale. Do this for about a minute and it should reduce in size by about 1/3. Set aside.
Thinly slice the acorn squash into rings and clean out the seeds in the center. Heat up a frying pan and melt some butter in it. Pan fry the squash rings on both sides until they are soft.
To plate, place a squash ring on the plate, top with a pile of kale, add some marcona almonds to the plate and drizzle with some balsamic vinegar glaze.