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.  

IMG_7282pearAcorn Squash and Kale Salad

Serves 6

What you'll need:

10-12 leaves of kale, washed well

1 acorn squash

36 marcona almonds

balsamic vinegar glaze

olive oil

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.

IMG_7262dinner6Printer Friendly Version