Raw Kale Salad

Friday was my last day on the trading desk at the hedge fund I had worked for since graduating from Union. On Saturday morning, I began my year of nomadic funemployment:  free from the confines of the corporate world and off to vagabond around the globe.

I decided to kick off my first morning of freedom by taking an impromptu trip down to New York City. With only a few weeks left in the northeast, I wanted to visit friends and dine on all of my favorite NYC snacks before they were no longer a short bus ride away. Pizza, falafel sandwiches, and bagels were non-negotiable, but instead of a boozy brunch on Sunday afternoon my friend Dave suggested we check out Northern Spy, a happening spot close to where I was staying in the East Village.


Usually after a night of imbibing around Manhattan the last thing I want is a salad, but the raw kale offering at Northern Spy caught my eye. Delicata squash, crumbled parmesan cheese, toasted almonds, and a poached egg… I was sold. I was so sold, in fact, that when I got back to Boston, I made it for myself for dinner, and again for breakfast, and again for dinner the next night. I think this is the side dish that your fall meals have been missing.

In honor of my new found freedom from 9-5’s, I give you a remix of Major Lazer’s “Get Free” (featuring Amber from Dirty Projectors)

Major Lazer – Get Free  (What So Not Remix)

Raw Kale Salad
adapted from Northern Spy restaurant

Ingredients:
1 bunch lacinato kale
1 delicata squash
1/4 cup almonds, roughly chopped
1/4 cup crumbled aged cheddar (like Cabot clothbound) or parmesan
extra-virgin olive oil
lemon juice
salt and freshly ground black pepper

Preheat the oven to 425 degrees. Cut the squash in half, scoop out the seeds, and slice into small pieces. Toss squash in a bit of olive oil and spread on a baking sheet. Roast until the pieces are easily pierced by a fork, approximately 15 minutes.

Meanwhile, chop the kale into small pieces and set aside in a bowl.  Add the almonds, crumbled cheese, and squash and dress with a bit of lemon juice, olive oil, and salt and pepper to taste. Serve alongside oven roasted chicken thighs or topped with a poached egg for breakfast.

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