Equipment
Ingredients
roasted squash
- 680 g winter squash, halved, seeded, sliced 1.25cm thick
- 30 ml olive oil
- 2 g salt
salad base
- 2 crisp eating apples, cored and sliced 0.6cm thick
- 1 shallot, thinly sliced
- 450 g tuscan kale, ribs removed, leaves sliced 0.6cm thick
- 30 ml lemon juice
almond-butter vinaigrette
- 5 ml lemon zest
- 30 ml lemon juice
- 55 g almond butter
- 5 g dijon mustard
- 1 g black pepper
- 60 ml water
- salt
Nutrition (per serving)
Method
Preheat the oven to 220°C (425°F) with the rack positioned in the bottom third.
Toss the sliced squash with olive oil and salt on a sheet pan until coated.
Roast the squash for 15 to 25 minutes at 220°C (425°F) until tender and browned on the bottom. Let cool slightly.
Mix the sliced apples, shallot, and 30ml of lemon juice in a large bowl.
Add the sliced kale and a generous pinch of salt to the apple mixture and toss to combine.
Whisk together the lemon zest, remaining 30ml of lemon juice, almond butter, mustard, and pepper in a small bowl.
Gradually whisk in water, approximately 60ml, until the dressing reaches a pourable consistency. Season with salt to taste.
Add the roasted squash to the large bowl with the kale and apples.
Drizzle the dressing over the salad and toss until evenly coated.
Chef's Notes
- For the best flavor, use a sweet variety of winter squash like butternut, acorn, or kabocha. Ensure it's roasted until fork-tender and slightly caramelized.
- Don't skip the step of macerating the apples and shallots with lemon juice. This softens the shallots and prevents the apples from browning while also infusing them with acidity.
- When massaging the kale, be firm but gentle. The goal is to break down the tough fibers, making the leaves more tender and palatable. Over-massaging can make it mushy.
- Adjust the water in the vinaigrette gradually. The consistency of almond butter can vary, and you want a pourable dressing, not a thick paste.
- Consider adding toasted pecans or walnuts for an extra layer of texture and nutty flavor.
Storage
Refrigerator: 3 days — Store dressing separately from the salad base to prevent wilting.
Reheating: Serve cold or at room temperature.
