‘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
1087
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
  • 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

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
34g
49%
Sugar
37g
41%
Saturated Fat
6g
25%
Cholesterol
4mg
1%
Carbohydrate, by difference
170g
100%
Protein
28g
61%
Vitamin A, RAE
61µg
9%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
50µg
56%
Calcium, Ca
325mg
33%
Choline, total
38mg
9%
Copper, Cu
1mg
0%
Fiber, total dietary
12g
48%
Fluoride, F
5µg
0%
Folate, total
76µg
19%
Iron, Fe
8mg
44%
Magnesium, Mg
168mg
53%
Manganese, Mn
2mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
503mg
72%
Selenium, Se
18µg
33%
Sodium, Na
917mg
61%
Thiamin
1mg
91%
Water
86g
3%
Zinc, Zn
3mg
38%

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.