Northern Spy Food Co Kale Squash Salad Recipes

NORTHERN SPY'S KALE SALAD RECIPE - (4.5/5)

Northern Spy's Kale Salad Recipe - (4.5/5) image

Provided by bianchns

Number Of Ingredients 13

Ingredients

Serves 2
1/2 1/2
cup cubed kabocha, butternut, or other winter squash
Extra-virgin olive oil
Salt and freshly ground pepper
1 1
bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
1/4 1/4
cup almonds, cut roughly in half
1/4 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)

Steps:

Heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool. In a large mixing bowl, toss the kale with the almonds, cheddar and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper. Divide salad between two plates or shallow bowls. Garnish with shaved pecorino cheese, if desired, and serve.

NORTHERN SPY FOOD CO. KALE & SQUASH SALAD

Northern Spy Food Co. Kale & Squash Salad image

This fabulous raw kale salad, is from Chef Nathan Foot of New York's Northern Spy Food Co. The trick is cutting the leaves into thin strips and hand- mixing them vigorously with olive oil, salt, and lemon juice which has a delicious tenderizing effect.

Provided by blucoat

Categories One Dish Meal

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups chopped kale (preferably Tuscan or black kale) or 2 1/2 cups shredded kale (preferably Tuscan or black kale)
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
salt and black pepper
1/4 cup toasted almond, halved
1/4 cup crumbled good-quality, aged cheddar cheese
1/2 cup cubed seasoned, and roasted kabocha squash or 1/2 cup butternut squash
pecorino romano cheese (optional) or another hard cheese, for shaving (optional)

Steps:

Cut off the bottom stems from the bunch of kale and discard. Remove stems from the individual leaves by folding each leaf in half and cutting away the stem at the fold. Stack several stemmed leaves together at a time, roll stack into a tight cylinder, and slice the cylinder crosswise at 1/4-inch intervals.
Add the resulting kale strips to a large mixing bowl. Add the lemon juice and olive oil. Season with salt and pepper and, using your hands, mix well. Mix in the almonds, Cheddar, and cubed squash.
Divide salad onto 2 plates. Finely grate Pecorino, if desired, and serve.

Nutrition Facts : Calories 332.9, Fat 27.9, SaturatedFat 5.6, Cholesterol 14.8, Sodium 125.4, Carbohydrate 15, Fiber 4.2, Sugar 1.7, Protein 10.4

SPAGHETTI SQUASH SALAD

Spaghetti Squash Salad image

A recipe I got at the market. I'm posting it here to not lose it. I don't know how many serving it gives. So I'll guess for 4. Tell me how much serving you got if you try it.

Provided by Boomette

Categories Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 cups spaghetti squash, cooked and well drained
6 cherry tomatoes, cut in half
6 yellow cherry tomatoes, cut in half
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
2 tablespoons green onions, finely chopped
1/4 cup vinegar
1/4 cup extra virgin olive oil
1 garlic clove, smashed
dried oregano, to taste
salt and pepper

Steps:

Mix all veggies with the squash.
Add dressing and toss to coat well. Adjust seasoning.

RYE BERRY, WINTER SQUASH, & KALE SALAD WITH MISO DRESSING

Rye Berry, Winter Squash, & Kale Salad With Miso Dressing image

Adapted from a recipe (9/24/2013) by Anjali on eatyourgreens.com, this salad makes a hearty vegan main dish, or a super-healthy side dish for grilled meats. It makes use of ingredients that are best in the fall. Rye berries are whole rye grains, easily found in a natural grocery bulk section. Substitutions are easily made. You can use cubed pumpkin for the squash, wheat berries or barley instead of rye berries, a different sweetener, etc. Add dried cranberries, blueberries, raisins, or other if you like. This salad keeps well in the refrigerator for up to 3 days, so it would be great for a pot luck event..

Provided by zeldaz51

Categories Vegan

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup rye berries
1/2 teaspoon salt
2 cups butternut squash, peeled and cut into 1/2-inch cubes
1/2 tablespoon olive oil
2 tablespoons rice vinegar
1 tablespoon white miso
1 teaspoon maple syrup (preferably amber for best flavor)
2 tablespoons walnut oil
3 cups kale, stems removed, cut into bite-size pieces (about 1/2 bunch)
1/4 cup toasted nuts (walnuts, pecans, sunflower seeds, or pumpkin seeds) or 1/4 cup seeds, roughly chopped (walnuts, pecans, sunflower seeds, or pumpkin seeds)

Steps:

Combine the rye berries, salt and 3 1/2 cups water in a heavy pot. Bring to a boil, lower heat, cover and let simmer for 1 hour, or until tender. Alternatively, cook the grain in a pressure cooker as you would for brown rice.
Preheat the oven to 450°F Place the squash on a sheet pan and toss with the olive oil. Roast for 25 minutes, stirring halfway through baking.
In a small bowl, whisk together the rice vinegar, miso paste and maple syrup until smooth. Slowly whisk in the walnut oil. Place the kale in a large bowl and toss with 2 tablespoons of the dressing. Massage the dressing into the kale, until the leaves are soft and pliable. Add the cooked rye berries, the roasted squash, and the remaining dressing and toss to coat. Sprinkle the nuts over the top and serve warm or at room temperature.

Nutrition Facts : Calories 195.4, Fat 13.6, SaturatedFat 1.6, Sodium 532.8, Carbohydrate 17.6, Fiber 3.4, Sugar 3.2, Protein 4.3

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