Charred Kale Salad

Charred Kale Salad

Serves 4 to 6

The Salad:

1 lb. “washed and dried” stemmed Kale (1 or 2 bunches)
1 “cubed” roasted butternut squash (See recipe on website)
1 small garlic clove
1 ripe (but firm) avocado (“sliced”)
½ cup cherry tomatoes (“halved”)
3 tablespoons grapeseed or other “divided” high-heat oil
2 tablespoons “shaved” Parmesan
¼ teaspoon salt or to taste

The Salad Dressing:

2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
¼ teaspoon salt
1 large garlic clove (grated or pressed)

In a small bowl, place the lemon juice, garlic, and salt.
Then, slowly whisk in the olive oil until thoroughly mixed.

Preheat a Grill Pan or Grill to High Heat

From each kale leaf, cut off the stem and its central rib before placing it in a large bowl. Lightly mix in a small bowl or cup ¼ teaspoon of salt and 2 tablespoons of grapeseed oil. Toss this mixture into the bowl until the kale is evenly coated.

Grill the Kale:

Grill the kale leaves until golden brown on each side (about 45 seconds per side). This grilling should be done in batches. Now, chop the leaves into bite-size pieces and place them in a large bowl. Add cooled butternut squash cubes, tomatoes, and cheese. Lightly toss the dressing into the bowl to evenly coat the kale.

For serving, place the kale on a platter and garnish with fresh avocado.

Diva Tips:

• To simplify things, prepare the butternut squash ahead of time and refrigerate. Pre-cooked and packaged squash works well, too.
• Toasted pine nuts are a delicious addition to this salad. Place in a skillet (over medium heat) grapeseed oil, a pinch of sea salt, and the nuts. Cook until golden brown while gently stirring.

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