This massaged kale salad has it all: tender greens, sweet squash, crispy scallions and a tangy, spicy dressing that offsets the roasted veg. It’s a perfect show stopper fall side that you can make in advance.
Preheat oven to 425ºF.
On a parchment-lined baking sheet, toss squash with 2 tablespoons olive oil and 1/2 teaspoon salt. Arrange in an even layer and roast in the oven for 15 minutes, until soft but not beginning to caramelize.
Add scallions and toss to coat in the olive oil. Arrange again in an even layer and return to the oven. Roast for another 15 minutes, or until squash is lightly brown and scallions have crisped.
Meanwhile, in a large mixing bowl, toss kale with 1 tablespoon olive oil, 1 tablespoon lemon juice and 1/2 teaspoon salt with your hands until greens are very well coated and starting to wilt.
In a small mixing bowl, whisk together maple syrup, sambal, remaining 1 tablespoon lemon juice, 2 tablespoons olive oil and 1/4 teaspoon salt until combined. Transfer the kale to a serving platter and top with the roasted squash and scallions. Drizzle the sweet chili dressing on top and serve.
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Another excellent recipe. Served with the Sheet Pan Roasted Pork Tenderloin with Mustard Sauce, another of Phoebe Lapine’s recipes. I’m sure I’ll get lots of use out of this recipe! Did not have any Sambal Olek, so put in some Sriracha (not sure if that is a fair substitution, but, we decided that a little bit of spice would be good). Even my husband – who doesn’t like kale, said he’d eat it again.
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