Genius Kale Salad

As you may have gathered from I am thoroughly enjoying Genius Recipe’s Kale Salad this fall. The recipe originates from , a little NYC cafe that is now closed, and is the perfect thing to make at the beginning of the week, stored in the fridge for last minute lunches or snacks.

I’ve eaten this salad warm, at room temperatures, topped with a friend egg, and pressed onto avocado slathered toast – all are good.

Here is the salad’s recipe introduction in Genius Recipes “Raw kale is like any other green we’ve ever put to dressing-just a little more resilient. And that’s a very helpful trait, making it an ideal leafy salad to make ahead for company or tomorrow’s lunch. This particular kale salad is at once substantial and spry. It’s dressed with just lemon and olive oil, making it a bit like a raw version at a health store salad bar-but filled out with roasted kabocha squash, almonds, and two kinds of cheese. Depending on the season, Northern Spy trades out the kabocha for fresh apricots, kohlrabi, or pattypan squash. I sometimes go with slices of apple or persimmon. Kale’s amendable.”

Kale Salad from

Serves 2

1/2 cup peeled, cubed kabocha, butternut, or other winter squash

Extra-virgin olive oil

Salt and freshly ground black pepper

1 bunch kale (preferably laminator or dinosaur kale), ribs removed and leaves finely sliced, about 2 1/2 cups

1/4 cup almonds, cut roughly in half

1/4 cup crumbled or finely chopped Cabot Clothbound Cheddar (or any good, aged cheddar-if you can’t find aged cheddar, use Parmesan)

Fresh lemon juice

Pecorino or other hard cheese, for shaving (optional)