Massaged Kale Salad

2 servings


  • For Massaged Kale Salad:

  • 1 bunch of kale, de-stemmed and torn into bite sized pieces
  • 1 firm apple, thinly sliced
  • 1/4 cup crushed peanuts
  • 1 bunch of chives, chopped
  • our Tangy Peanut Dressing
  • our Grilled Butternut Squash

  • For Tangy Peanut Dressing:

  • 1/4 cup peanut butter
  • 1/4 cup olive oil
  • 3 tbsp rice vinegar (alt: lime juice)
  • 2 tbsp soy sauce (alt: tamari)
  • 2 tbsp agave (alt: maple syrup)
  • 1 tbsp mustard
  • 1 tsp Sriracha
  • 1 tsp toasted sesame oil
  • 1 tsp garlic powder

  • For Grilled Butternut Squash:

  • 2 medium butternut squash
  • Olive or canola oil, to coat
  • Salt (about 1 tsp)


  1. For Massaged Kale Salad:
  2. 1. Using (clean) hands, massage dressing into kale, until leaves are fully coated.
  3. 2. Mix in apple, peanuts, and chives.
  4. 3. Top with sliced and grilled butternut squash (unless you don't have that, in which case just eat the salad).
  5. For Tangy Peanut Dressing:
  6. 1. Whisk together all ingredients, until dressing is smooth and uniform in color.
  7. 2. Use it! Also great for dipping and drizzling.
  8. For Grilled Butternut Squash:
  9. 1. Peel squash and cut in half lengthwise. Scoop out the seeds
  10. 2. Cut squash into horseshoe slices, about 3/4" thick. Coat slices in oil until they are shiny on all sides. Sprinkle with salt.
  11. 3. Place squash on medium-hot grill. Cook about 5 minutes on each side, turning every so often to keep them from over-charring. You want light grill marks and a fork-tender flesh.
  12. 4. Serve over salad, or on sandwiches, or with dip, or just straight to your face.
  13. ALT: If cooking in oven, bake slices for about 30-40 minutes at 400°F (200°C), until edges are crispy and golden.

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