A few weeks ago I met my friend Mary Kate for brunch at Northern Spy Food Co, an East Village Slow Food restaurant I had been wanting to try for awhile. We both ordered the Kale Salad that Northern Spy is well-known for and enjoyed it so much I have found myself craving it ever since. In an effort to eat more kale, I decided to try to recreate Northern Spy's delicious salad this past weekend.
Northern Spy's Kale Salad, Recreated
1 bunch of organic dinosaur kale, stems removed and chopped
1 medium size butternut squash
1/2 cup chopped Gruyere or aged sharp cheddar cheese
1/2 cup of almonds
1 lemon
Extra-virgin olive oil, salt & pepper
1 teaspoon organic virgin coconut oil (my favorite)
1 teaspoon honey
1. Pre-heat the oven to 400. Peel the butternut squash, scoop out and discard the seeds, and chop into cubes. Toss the cubes with a little of the extra-virgin olive oil, salt and pepper and arrange in a single layer on a baking sheet (lined with aluminum foil for easy cleanup). Roast in the oven for about 45minutes, tossing every 15 minutes to ensure even cooking.
2. Toast the almonds on a baking sheet in the same oven for about ten minutes, making sure to move them around every couple of minutes and watch them so they don't burn. When they are done, let them cool for a couple of minutes and then chop into pieces. In a small bowl, mix the honey and coconut oil and add the toasted almond pieces to coat them. Sprinkle with salt.
3. In a large serving bowl, combine the kale, cheese, toasted almonds, and roasted squash. Drizzle with olive oil (about 2 tablespoons), and the juice of one lemon. Add salt and pepper to taste. Toss and serve.
I think this would be a great side dish to bring to a picnic, or to eat by yourself for dinner for the next few days like I have been. You can also top with an over-easy egg and have this for brunch. Because that is always a good idea.
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