‘The Kale Salad’

This salad is packed with baby kale, roasted yams, ancient grains, fennel, Honeycrisp apple, and crispy squash chips
kale salad

Dan Olson, Chef and Owner, Railtown Catering

By now everyone knows the great health benefits of dark, leafy greens like kale, so why not treat your body to this fresh mix with homemade vinaigrette? — Angela Carlos

Courtesy of Dan Olson, Executive Chef/Partner of Railtown Catering and Railtown Cafe.

4
Servings
1332
Calories Per Serving
Deliver Ingredients

Ingredients

For the crispy squash chips:

  • Oil, for frying
  • Squash, seeds removed, thinly sliced
  • Cornstarch, for coating squash
  • Salt, to taste

For the toasted pumpkin seed dressing:

  • 1  Cup  pumpkin purée
  • 1/3  Cup  toasted pumpkin seeds
  • 1  Teaspoon  cinnamon
  • 1/4  Teaspoon  nutmeg
  • 1/2  Cup  water
  • 2  Tablespoons  Dijon mustard
  • 25  milliliters apple cider vinegar
  • 3  Tablespoons  maple syrup
  • 3  Cups  vegetable oil

For the kale salad:

  • 1  Pound  baby kale
  • 1/2  Cup  fennel, shaved
  • Honeycrisp apples, shaved
  • 1/2  Cup  cooked ancient grains
  • 2  Cups  roasted yams
  • 1/4  Cup  crispy squash chips
  • Fresh goat cheese, crumbled
  • 1/4  Cup  toasted pumpkin seed dressing
  • Pumpkin seeds, toasted

Directions

For the crispy squash chips:

Heat oil to 325 degrees F.

Peel squash and slice in half lengthwise. Scoop out any seeds in the base of the squash. Using a very sharp knife, thinly slice the squash. 

Lightly toss the sliced squash in cornstarch.

Fry until golden brown and crispy (about 5 minutes).

Season with salt, and let dry on paper towel.

 

For the toasted pumpkin seed dressing:

Blend all ingredients except vegetable oil until smooth.

Slowly add oil while the blender is running to incorporate into the dressing.

Taste and season with salt and pepper, and more apple cider vinegar if desired.

For the kale salad:

Mix baby kale with shaved fennel and apples in your desired serving dish.

Sprinkle with ancient grains, yams, and crispy squash chips.

Garnish with crumbled goat cheese and toasted pumpkin seeds. Top with toasted pumpkin seed dressing.

 

Nutritional Facts

Total Fat
113g
100%
Sugar
17g
19%
Saturated Fat
19g
79%
Cholesterol
45mg
15%
Carbohydrate, by difference
62g
48%
Protein
28g
61%
Vitamin A, RAE
2165µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
38mg
51%
Vitamin K (phylloquinone)
1164µg
100%
Calcium, Ca
576mg
58%
Choline, total
104mg
24%
Copper, Cu
1mg
0%
Fiber, total dietary
19g
76%
Folate, total
67µg
17%
Iron, Fe
10mg
56%
Magnesium, Mg
225mg
70%
Manganese, Mn
3mg
100%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
516mg
74%
Riboflavin
1mg
91%
Selenium, Se
36µg
65%
Sodium, Na
3488mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
341g
13%
Zinc, Zn
5mg
63%

Kale Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Kale Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.