This salad is actually an amalgamation of things you have seen here before, but since it is such a delicious and tasty combination, I thought it would be nice to share the recipe.
I made this salad the night my mother and Aunt arrived from Australia. We ate it with a creamy, celery root-cauliflower soup. I always think a nourishing vegetable soup is the perfect meal after that long flight. I also served some crispy whole wheat flat bread accompanied by Frankie’s olive oil for dipping, pomegranate seeds for sprinkling and olives I brought back from my trip to Turkey.
One of the best things about this salad is that you can make it ahead of time and it will keep fine; I like to add the nuts and cheese right before serving. Since I already had cooked chickpeas, toasted almonds and marinated red cabbage in the fridge, all I had to do was roast some squash, slice kale and shave a little goat cheese. The cheese can easily be left out if you would like a vegan salad.
Kale and marinated red cabbage salad with roasted squash and chickpeas
For the squash:
1/3 medium kabocha squash cut in ¼ inch thick slices about an inch wide. 3 cups total
1 ½ tablespoon extra virgin olive oil
For the red cabbage:
2 cups finely sliced red cabbage
1 tablespoon raw apple cider vinegar
2 teaspoons umeboshi vinegar
The other components:
2 cups sliced Lacinato kale, in ¼ inch slices
Juice of half a lemon
1 ½ tablespoons flax oil
1 cup cooked chickpeas
1/3 cup chopped toasted almonds
2 teaspoons balsamic vinegar
Shaved goat cheese
Preheat oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper and place squash on it. Drizzle with olive oil, a pinch of salt and pepper and toss well. Roast for 25 to 30 minutes, turning tray around half way through. Remove from oven and set aside to cool.
Place the red cabbage in a medium to large salad bowl and add vinegars and salt. Toss well, squeezing cabbage for a few minutes or until it begins to wilt. Set aside to marinate for 10 minutes or up to a few hours.
Add kale to the bowl of cabbage and drizzle with lemon juice, flax oil and a pinch of salt. Toss everything together and mix well.
Add the chickpeas, almonds and roasted squash and drizzle with balsamic vinegar. Toss again and taste for seasoning. Top with shaved goat cheese and serve, sometimes I stir some cheese through the salad as well. You can pass the cheese around the table too if you like.
Serves 4 to 6 people.
Click here for printable recipe