“Massaged” Kale and Roasted Butternut Squash Salad
- Total Time: 45 mins
- Yield: 6 1x
Description
Massaging is a simple technique that doesn’t take very long but does make a world of difference in kale salads.
Ingredients
- 2 cups (480 ml) diced butternut squash (about 1/2 inch dice)
- 1 tbsp extra virgin olive oil
- sea salt, to taste
- 4 strips applewood bacon, cut into 1/2 inch pieces
- 1/4 cup (60 ml) finely diced red onion
- 5 tbsp (75 ml) apple cider vinegar
- 3 tbsp (45 ml) maple syrup
- 1 tsp dijon mustard
- 1/4 cup (60 ml) apple cider (apple juice will also work)
- sea salt, a generous pinch
- freshly ground black pepper, to taste
- 2 bunches kale, any type of kale will work, I usually use Tuscan kale
- 1/4 tsp fine sea salt or kosher salt
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1/2 cup (80 g) pomegranate arils or seeds
- ⅓ cup roasted, salted pepitas
Instructions
- Preheat oven to 400°F. Line a sheet pan with foil.
- Toss butternut squash, olive oil and sea salt on prepared pan and roast until tender, approximately 20-25 minutes, stirring occasionally.
- While squash is roasting, prepare dressing; cook bacon pieces until crisp. Remove with a slotted spoon and discard all but 2 tbsp of the bacon fat..
- Sauté onion in bacon fat for 1 minute. Add cider vinegar, maple syrup, mustard, cider, salt and pepper. Stir well to combine and bring to a boil. Reduce to a simmer and and continue cooking for 5 minutes or until reduced and slightly syrupy. Remove from heat.
- For the kale, strip; leaves from the stems. You can either cut the stems up and use them in your salad or discard them. I usually discard them but some people like the extra crunch.. Wash and dry the kale (I use a salad spinner), then tear the leaves into small pieces and place in a large bowl.
- Sprinkle kale with salt, and drizzle with lemon juice and olive oil. Massage with your fingers (just like you would for a back massage!) until it begins to wilt, darken in color and the volume is reduced to about half, around 4-5 minutes.
- If dressing has cooled off, rewarm for a minute or so. Toss massaged kale with a few tbsp of the dressing. Transfer to individual serving plates, if desired. Sprinkle with the roasted butternut squash, bacon, pomegranate arils and pepitas. Pass extra warm dressing at the table.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
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Frequently Asked Questions
How do I massage the kale properly, and how will I know it’s done?
Sprinkle the kale with ¼ tsp fine sea salt, drizzle with 1 tbsp lemon juice and 1 tbsp olive oil, then massage with your fingers for 4–5 minutes. The kale is ready when it darkens in color, begins to wilt, and the volume reduces to about half its original size.
Why is the dressing served warm, and what happens if it cools down?
The bacon-fat dressing is a warm vinaigrette made with apple cider vinegar, maple syrup, Dijon mustard, and apple cider, and it’s meant to be slightly syrupy. If it cools and thickens before serving, rewarm it for a minute — the recipe recommends passing extra warm dressing at the table.
Can I use any variety of kale for this salad?
Yes — the recipe notes that any type of kale works. The author typically uses Tuscan (lacinato) kale, but curly kale or red kale are also fine. Just be sure to strip the leaves from the stems and tear them into small pieces before massaging. 
Can apple juice substitute for the apple cider in the dressing?
Yes — the recipe explicitly lists “¼ cup apple cider (apple juice will also work)” as an ingredient, so apple juice is a direct swap in the same quantity.
