This recipe is from the delicious New York City restaurant, Northern Spy. I ate there a few years ago, and happened to notice that this random kale salad recipe pilfered from the internet was one of theirs. The salad did not disappoint, and made me miss spending time sampling the dishes of the excellent farm-to-table chefs in New York. Crispy, crunchy, with a healthy dose of nuttiness from the roasted squash and toasted almonds, and tangy from the aged cheeses, this complex, filling salad was a huge hit at the dinner table, and could have held its own against the best made caesars or any of the roasted beet with goat cheese permutations.
I recommend you seek out baby kale for this salad, but if you can't find that try for one of the nicer kales mentioned in the recipe. In a pinch, use regular kale, but blanch it for 60 seconds and then shock it in ice water to make it more palatable and bright.
