Autumn Kale Salad

Locale: Ashkenazi

Source: Jeffrey Yoskowitz/Liz Alpern, The Gefilte Manifesto [p. 154]

Serves: 4-6


  • 1/2 head garlic
  • 6 tbs extra-virgin olive oil + 1 tsp for garlic
  • 1 small delicata squash, unpeeled, seeds removed, sliced thin (or butternut squash, peeled)
  • 1 tsp kosher salt
  • ground black pepper
  • 2 tbs apple cider vinegar
  • 2 tbs fresh lemon juice
  • 1 tsp honey
  • pinch cayenne pepper (or hot paprika)
  • 1 large head lacinato kale, thickest ribs removed, sliced
  • 0.5 c golden raisins
  • 0.5 c hazelnuts or almonds, toasted and chopped
  • shaved parmesan cheese


  1. Preheat oven to 400F. Trim top of garlic and drizzle with olive oil. Roast for 30-40 minutes. While roasting, coat squash with 2 tbs olive oil, 0.5 tsp salt, and black pepper. Spread squash out on baking sheet and roast for about 20 minutes, flipping halfway through, until pieces are browned and cooked through. (Butternut squash may need longer.)

  2. Mix the dressing: mash the roasted garlic in 4 tbs olive oil, and add vinegar, lemon juice, 1/2 tsp salt, honey, and cayenne/paprika, and mix to emulsify.

  3. In a large bowl, put the kale, and mix by hand with some of the dressing, until well coated. Add the squash, raisins, and hazelnuts, and toss. Top with parmesan cheese.


  1. I used butternut squash, and a whole head of garlic. I used cashews instead of hazelnuts or almonds.


  1. 2017-10-06: