Kale Salad

Chef Richard 2 Servings 10 minutes

The best and easiest Kale Salad you’ll ever make—and eat!


  • 3 bunches kale, divided use olive oil as needed
  •  Salt and Pepper as needed
  • 1 small delicate or other hard squash, halved
  • 4 tablespoon butter
  • 1 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • 2 cloves
  • ¼ cup buttermilk
  • 2 teaspoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 cups olive oil
  • ½ cup Marcona almonds, toasted


  • Remove the middle sterm from all the kale, ensuring that the leaves are dry. Layer 1 bunch of kale on a sheet pan, drizzle with olive oil, salt and pepper and bake in a preheated oven at 325 ° F for 15 to 20 minutes until crispy. Set aside.
  • Lay squash, cut-side up on a sheet tray and divide butter among the halves. Toss together cinnamon, black pepper, brown sugar, salt and clove; sprinkle on squash and roast in preheated oven at 375 ° F for about 45 minutes or until tender. Remove from skin, slice into 2-inch squares and set aside.
  • Whisk together buttermilk, red wine vinegar and mustard and slowly add olive oil to emulsify. Season with salt and pepper.
  • To plate, divide crispy kale and raw kale on plate with squash and almonds. Drizzle with dressing.