Farmer's Market Kale Salad: October Edition (GF, V)

October at the farmers market is its own kind of abundance: crates of squash in every shape, apples you can’t find at the grocery store, and big, dark bunches of kale that seem to get sweeter as the nights turn cold. This salad is my way of bringing a little of that home. Roasted delicata adds warmth, a rosy Mountain Rose apple brings crunch and beautiful color, and shavings of nutty sheep’s milk cheese tie it all together with a bright lemon and shallot dressing.

It’s sturdy enough to make ahead, pretty enough for a dinner party, and easy enough for a Tuesday.

Shop this recipe: 

Jose Gourmet Olive Oil

Havsno Flake Salt

Diaspora Co. Flake Salt

Raw Maine Wildflower Honey

Serves 4

For the roasted squash:

• 2 small delicata squash (about 1½ pounds total)
• 1½ tablespoons Jose Gourmet Olive Oil
• ¼ teaspoon red pepper flakes, or more to taste
• Drizzle of Raw Maine Wildflower Honey (Optional)
• A pinch of Havsno Flake Salt

For the shallot-lemon dressing:

• 1 shallot, finely minced
• Juice of 2 lemons (about ¼ cup)
• ¼ teaspoon Havsno Flake Salt
• 3 tablespoons Jose Gourmet olive oil
• Freshly ground Diaspora Co. Whole Peppercorns

For the salad:

• 2 bunches Lacinato kale, leaves stripped from the stems and finely chopped
• 1 Mountain Rose apple (or any crisp, tart apple), cored and thinly sliced
• 2 ounces sheep’s milk cheese, such as Ewephoria Sheep’s Milk Gouda, shaved (optional)
• ⅓ cup toasted pecans or walnuts (optional)

1. Roast the squash. Heat the oven to 425°F. Halve the delicata lengthwise, scoop out the seeds and slice into ½-inch half-moons. There’s no need to peel it, since the skin softens as it roasts. Toss with the olive oil, red pepper flakes and a pinch of salt, drizzle some honey over the mixture and spread in a single layer across two baking sheets so the pieces don’t crowd. Roast for 25-30 minutes, until tender and golden at the edges.
2. Make the dressing. While the squash roasts, fry the minced shallot in olive oil for about a minute then let cool slightly. Wisk shallots together with lemon juice, olive oil, flake salt and a few grinds of black pepper. 
3. Dress the kale. Put the chopped kale in your largest bowl, pour over the dressing and toss well with tongs. 
4. Toast the nuts (optional). Toast the pecans or walnuts in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan often, until fragrant.
5. Bring it together. Add the roasted squash (warm or at room temperature), apple slices and cheese to the kale. Toss gently and top with the toasted nuts. Taste and add more flake salt, pepper or lemon as needed.

Tips

• Make it ahead. Kale holds up beautifully in the fridge for a day or two. Keep the apple, cheese and nuts separate and add them just before serving. Dinner's leftovers make for a nice lunch the next day. 
• About Mountain Rose apples: this heirloom variety has striking rosy-pink flesh and a bright, tart flavor, and it’s a real treat when you can find it at the market. Any crisp, tart apple works, like Honeycrisp or Pink Lady. Slice it just before serving, or toss it with a squeeze of lemon, so it doesn’t brown.
• Adjust the heat. Red pepper flakes give the squash a gentle warmth. Use a pinch for mild or a full ½ teaspoon if you like it spicy. Omit if you do not like spice. 

Serving suggestions

• With roasted chicken. This salad is a natural partner for a simple roast chicken. The bright lemon and crisp apple cut through the richness, and the warm squash makes it feel like a full autumn dinner.
• As a main with cannellini beans. Stir in a can of cannellini beans, drained and rinsed, when you add the squash and apple. Their creamy texture pairs beautifully with the kale and cheese, and they turn the salad into a filling meal for four. Each serving gets about 5 grams more protein and 4 grams more fiber.

Nutrition information

Estimated per serving (¼ of the salad) using USDA data, without the optional nuts or beans. Amounts will vary with the size of your kale bunches, squash and apple.

Macronutrients

Minerals

Vitamins

With ⅓ cup toasted pecans, each serving has about 357 calories, 27 g fat, 9 g protein and 8 g fiber.