I think aliens have invaded my life.
Here’s why:
Eddie has started drinking green smoothies for breakfast.
Eddie has started eating spinach salads for lunch. The salad part isn’t surprising — he has always liked salads — but the spinach part? That’s a big change.
Eddie has started eating kale salads.
Eddie has started asking me to make kale salads.
Eddie. Kale. What.
I barely recognize us anymore.
Here’s how it started:
Eddie has always loved Caesar salads, and for years he refused to eat kale unless it was in chip form. One night he ordered a kale Caesar without realizing it said “kale” in the title. He loved it — a lot.
That was the turning point. I assumed it would end with that Caesar version — the rich dressing, lots of cheese and crunchy croutons make Caesar irresistible — but it didn’t. He kept exploring.
My own love affair with kale began with baking the leaves tossed in olive oil until they crisped. I never convinced myself they tasted exactly like potato chips, but the method changed everything: it made me appreciate kale’s texture and chew, opened me to other vegetables I’d avoided for years, and even convinced my husband to give them a shot.
When I moved on to raw kale salads, I learned that the leaves have to be massaged and marinated. That step transforms kale from tough and bitter to tender and flavorful. Often I keep it simple with olive oil, salt and pepper, but for this salad I wanted something sweeter — so I used maple syrup.
Yes. Maple syrup.
I love kale mostly for its chew and texture. But what if you add more crunch? This salad balances chewy massaged kale with honey-roasted cashews for snap, sweet caramelized squash, thinly sliced red onion that takes on the dressing and loses bitterness, and tangy creamy goat cheese. Add stovetop-toasted garlic breadcrumbs for buttery, garlicky crispness and you’ve got a salad I could happily eat every week.
The combination of crunchy cashews, tender squash, tangy goat cheese and crispy breadcrumbs turns a simple kale salad into something rewarding and addictive.
I’ve been on a squash kick lately and I don’t plan to stop. That said, you can leave the squash out or swap it for something else if you prefer — crispy bacon would be an especially indulgent substitute.
I knew we were destined to be friends.
Crunchy Cashew Kale Salad
4
1 hr
Ingredients
- 1 buttercup squash, seeds removed and sliced
- 2 tablespoons olive oil
- 1/4 teaspoon freshly grated nutmeg
- Salt and pepper
- 1 head of kale, stems removed and leaves shredded
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil (for breadcrumbs)
- 3 slices bread, torn into pieces (seedy multigrain works well)
- 1/4 teaspoon garlic powder
- 2/3 cup whole honey roasted cashews
- 1 cup cherry tomatoes, halved
- 6 ounces goat cheese, crumbled
Maple dressing
- 2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup pure maple syrup
- 1/2 cup extra virgin olive oil
Instructions
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Preheat the oven to 425°F. Line a baking sheet with parchment. Place the squash on the sheet, drizzle with olive oil and season with nutmeg, salt and pepper. Roast until tender and caramelized, about 25–35 minutes.
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While the squash roasts, place the kale and onion in a large bowl. Add half of the maple dressing and use your hands to massage it into the kale for 3–4 minutes. Let it sit for about 20 minutes while you finish the other components.
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Heat a large skillet over medium and add 2 tablespoons olive oil. Add the torn bread and garlic powder, stirring to coat. Cook, stirring often, until the breadcrumbs are toasty and crisp, about 5–6 minutes.
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Chop half of the cashews finely and reserve the other half whole.
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Assemble the salad by tossing the massaged kale with cherry tomatoes, whole cashews, crumbled goat cheese and roasted squash. Sprinkle the chopped cashews and garlic breadcrumbs on top. Serve immediately with the remaining dressing.
Maple dressing
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In a large bowl, whisk together Dijon, minced garlic, vinegar, salt and pepper. Whisk in the maple syrup, then slowly stream in the olive oil while whisking until the dressing emulsifies. Taste — the dressing will be sweet; if you prefer more tang, add vinegar 1–2 teaspoons at a time. Store refrigerated for up to a week; shake or stir before using.
Salad
American
Can we drink this with pumpkin beer? Sure — if you like the most basic of pairings. This salad also pairs well with crisp white wine or something bright and bubbly to cut the sweetness of the squash and maple dressing.