Massaged Kale Salad with Roasted Squash, Goat Cheese, and Pepitas

In this Massaged Kale Salad with Roasted Squash, Goat Cheese, and Pepitas kale is lightly massaged with olive oil, salt and pepper, before being tossed with roasted delicata squash, roasted red onions, herbed goat cheese, and pepitas.

Massaged Kale Salad with Roasted Squash, Goat Cheese, and Pepitas 2

When I hosted Thanksgiving this past November, I decided to experiment with my friend Becca’s Massaged Kale Salad. Typically it features a lemon-y vinaigrette, fresh mangos and dried blueberries.

It is pretty simple, but it is all about the method. The act of massaging the kale in the olive oil makes it more tender and easier to eat, exactly what you need in a salad based full of kale.

Since it was Thanksgiving, I thought some fall flavors were in order – I swapped out the lemon in the dressing for some Pomegranate Balsamic Vinegar. Rather than fresh mangoes and dried blueberries, I roasted delicata squash and red onions. Then, topped the whole thing off with herbed goat cheese and pepitas. And there you have it: Massaged Kale Salad with Roasted Squash, Goat Cheese, and Pepitas.

I know a lot of people either love kale or hate it (<– click for a little funny from Jim Gaffigan), but I’m happy to say that everyone at our gathering really enjoyed this salad! It tasted great, and is packed with nutrients…a great balance to the other richness of the holidays.

Before you reserve your judgement on this Massaged Kale Salad with Roasted Squash, Goat Cheese, and Pepitas, check out these 4 things you should know about kale…

4 Things You Should Know About Kale

1. NUTRITIONAL BENEFITS OF KALE

Kale is a nutritional powerhouse and a great way to add extra dark, leafy greens to your diet. As a member of the Brassica family, it finds itself in good company with other nutritious cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts. That make this Massaged Kale Salad with Roasted Squash, Goat Cheese, and Pepitas rich in iron, Vitamin A, C and K, and Calcium.

2. KALE FLAVOR PAIRINGS

Kale Pairs well with cheese, especially Parmesan and cheddar, garlic, pasta, onions, pancetta (Italian bacon), chicken, olive oil, and chicken stock which makes kale a natural addition to fall and winter comfort foods like soups or pasta based casseroles.

3. KALE VARIETIES

There are several varieties of kale which include curly, dinosaur, and red Russian – I’m sure there are other varieties, but these are what I have found available. I typically curly at a standard grocery store. Sometimes I will see the dinosaur variety, but I have found that if I am looking for something other than curly it is best to rely on health food stores. I like curly kale, so that’s what I’ve used in this Massaged Kale Salad with Roasted Squash, Goat Cheese, and Pepitas.

4. KALE SELECTION TIPS

Select Kale during autumn through spring months for peak nutrition and quality.  Leaves should appear dark colored, small to medium in size, and with no brown or yellow leaves. It may be stored in the refrigerator for 3 – 5 days.

Massaged Kale Salad with Roasted Squash, Goat Cheese, and Pepitas

More Kale Recipes

Kale is incredibly versatile. It can be eaten as a salad, a snack, in smoothies, soups, and more. You can even freeze it.

Easy “Cheesy” Kale Chips great, healthy way to satisfy your cravings for something salty and cheesy. Nutritional yeast gives them a nutrient-rich cheesy flavor without any added dairy.

This Pineapple Coconut Kale Smoothie is loaded with good things like coconut oil, chia seeds, and kale and only takes about 2 minutes to make!

Easy Cheesy Broccoli, Kale, Carrot Soup is incredibly simple to whip up for dinner on a busy and the perfect way to warm up on a cold winter evening.

Have an abundance of Kale? Learn How to Freeze Kale.

Do you like kale?

Massaged Kale Salad with Roasted Squash, Goat Cheese, and Pepitas

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

In this Massaged Kale Salad with Roasted Squash, Goat Cheese, and Pepitas kale is lightly massaged with olive oil, salt and pepper, before being tossed with roasted delicata squash, roasted red onions, herbed goat cheese, a pepitas.

Ingredients:

Kale

  • 6 tablespoons Olive Oil, divided
  • Delicata Squash, cut in half lengthwise, seeds removed, and sliced into half moos about 1/2-inch thick
  • 1 medium Red Onion, cut into 1 inch wedges
  • Salt and Pepper, to taste
  • 1 tablespoon Pomegranate Balsamic Vinegar
  • 1 teaspoon agave
  • 12 cups clean Curly Kale leaves torn into bite sized pieces (ribs and stems removed) 
  • 1/2 cup Herbed Goat Cheese, crumbled or rolled into small, bite sized balls
  • 1/4 cup Pepitas

 

Directions:

For the Squash and Onions:

Preheat oven to 400 degrees F. 

Toss the onion and squash with 2 tablespoons of olive oil and arrange on a large baking sheet - spread out enough that nothing is over crowded. Season to taste with salt and pepper.

Roast on the center rack of the oven for 20 minutes, or until the squash and onions are tender and lightly golden. Remove from the oven and set aside, keeping them at room temperature. 

For the Kale:

In a large mixing bowl, add the kale, half the balsamic vinegar, a tablespoon of olive oil, and salt and pepper to taste. Massage the kale, using your hands, until it begins to soften and wilt, about 3 minutes. Set aside.

For the Dressing:

 

Combine the remaining balsamic vinegar, the agave, and salt and pepper (to taste). Slowly pour in up to 3 tablespoons of olive oil (add the oil according to your personal taste preferences, such as if you like the dressing more or less acidic) while whisking.

To Assemble the Salad:

Pour the dressing over the kale and toss. Place the kale on a large platter or in a big, shallow bowl. Arrange the roasted onion and squash on top. Sprinkle with the goat cheese and pepitas. 

Notes:

Delicata squash has a very tender exterior that does not need to be removed before eating.

Salad is best eaten immediately, but will store for up to two days in the refrigerator.