Kale Salad with Roasted Squash, Marcona Almonds and Buttermilk Vinaigrette


  • 3 bunches kale, divided use
  • Olive oil as needed
  • 1 small delicata 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 stem from all the raw 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 325 F oven 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 375 F oven about 45 minutes or until tender. Remove roasted squash 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. 

Makes 2 servings.

Chef Gavin Kaysen; Cafe Boulud; New York