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.
Acorn Squash and Kale Salad
Serves 6
What you'll need:
10-12 leaves of kale, washed well
1 acorn squash
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.
I do love kale and acorn squash. I think I’m gong to make this for the weekend!
While the health benefits of kale are plentiful, Leslie created a delicious and flavorful salad — definitely a welcome change of pace from traditional lettuce. The acorn squash complements the kale perfectly. Love this.
How do I make the balsamic glaze?
I will be interested to see how Leslie makes balsamic glaze, but the way I do it is just pour a bunch of balsamic vinegar into a saucepan and simmer until it reduces. You have to be careful not to overdo! Trader Joes has a white balsamic also that makes excellent balsamic glaze – slighly amber colored when done and really sweet. Nice over fruit!
Lol great post mate really enjoyed it 🙂
To make the balsamic glaze, bring about 2 cups of balsamic vinegar to a slow simmer. Reduce heat to low and let reduce for about 20-30 minutes or until you can coat the back of a spoon with it. Let it cool and use how you like 🙂