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‘The Kale Salad’

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

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.


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
  • 2 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


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.