Raw Collard Green Salad with Roasted Squash, Almonds, And Parmesan

Adapted from Alexandra Stafford

Notes:

This recipe was originally for delicata squash. Use the equivalent of 1 large or two small delicata for this recipe. Or use more squash if you like squash! All squash have edible skins, but remove before roasting if you don’t like squash skin.

Pomegranate seeds are a great addition to this recipe!

Other notes from the author:

Salt: this recipe is for Diamond Crystal kosher salt. If you are using Morton’s kosher salt, you may want to cut back a teensy bit on the quantities listed below. Morton’s is saltier.

ingredients

6 tablespoons extra-virgin olive oil

1 small squash (butternut, acorn, delicata, kabocha), halved, seeds removed, and sliced into 1/2-inch thick pieces

1 large bunch (roughly 10 ounces) collard greens or lacinato kale

kosher salt

1/4 teaspoon sugar

2 tablespoons white balsamic (or cider or other white) vinegar

2 tablespoons fresh lemon juice

1 teaspoon honey

1/2 cup sliced almonds

1/2 cup golden raisins or dried fruit of choice

shaved Parmigiano Reggiano or Manchego, to taste

freshly ground black pepper, to taste

instructions

Heat the oven to 400ºF. Place the squash pieces in a large bowl and coat with 2 tablespoons of the oil and 1 teaspoon kosher salt. Spread out the squash, reserving the bowl, on a large baking sheet and roast for 15 minutes. Flip, and roast for another 10 to 15 minutes. Check. Continue to roast if necessary until slices are golden on both sides. Set aside to cool to room temperature.

Thinly slice the greens the way you would chiffonade basil: stack a few leaves on top of one another, roll into a tight coil, then cut straight down to create thin ribbons. Place the greens (you should have about 8 ounces) in the reserved bowl and toss with a scant 1/2 teaspoon kosher salt and 1/4 teaspoon sugar (if using collards). Toss gently — no need to massage. Set aside for 15 minutes.

In a small bowl, stir together 2 tablespoons oil, vinegar, lemon juice, honey, and 1/4 teaspoon kosher salt. Taste. Add the remaining 2 tablespoons oil, if it tastes too sharp for your liking. (Note: Dressing should taste sharp. You can also always add 2 more tablespoons of oil to the salad once it’s all tossed together if you think it still tastes too sharp.)

Set a small skillet on the stove over low heat. Add the almonds and toast until golden, checking often.

Add the raisins, toasted nuts, and some shaved parmesan to the bowl of greens. Toss with the dressing. Add the squash pieces and toss again. Shave more parmesan over top and crack fresh pepper over top to taste, as well.

Serve the salad at room temperature.

meal or course
salad, vegetable dish
recipe type
recipe of the week