Raw Collard Green Salad with Roasted Delicata Squash Recipe

Discover the Ultimate Raw Collard Green Salad with Roasted Delicata Squash, Almonds, and Parmesan

Are you searching for a vibrant, satisfying, and unexpectedly easy salad that bridges the gap between hearty and healthy? Look no further than this exquisite raw collard green salad with roasted delicata squash almonds parmesan. This recipe transforms humble ingredients into a symphony of flavors and textures, proving that fresh doesn't have to mean fragile, and convenience doesn't sacrifice gourmet appeal. Perfect as a substantial side dish for a cozy evening or a light, nutritious lunch, this salad is a testament to the versatility of seasonal produce and smart cooking techniques.

What makes this particular combination so remarkable? It’s the delightful interplay of contrasting elements: the earthy, slightly bitter crunch of raw collard greens, the sweet, caramelized notes of roasted delicata squash, the nutty warmth of toasted almonds, the chewy burst of golden raisins, and the salty, umami richness of shaved Parmigiano Reggiano. All brought together by a bright, sharp vinaigrette that cuts through the richness and awakens the palate.

One of the true stars of this dish is the delicata squash. Often overlooked, it offers a sweet, creamy flesh and, crucially for the busy cook, requires no peeling! This simple fact makes it an absolute game-changer, especially when compared to its more robust cousins like butternut squash. If you're looking for more quick and delicious meals, you might appreciate No-Peel Delicata: Easy Raw Collard Green Salad for Busy Cooks, which further highlights the convenience and flavor of this incredible squash.

The Star Ingredients: Delicata Squash and Raw Collard Greens

Why Delicata Squash Steals the Show

Delicata squash is a culinary gem, especially during the colder months. Its distinctive oblong shape and striped skin are beautiful, but its true appeal lies in its flavor and ease of preparation. When roasted, delicata squash develops a naturally sweet, almost buttery flavor with beautifully caramelized edges. The texture becomes tender and melt-in-your-mouth, providing a comforting contrast to the crispness of the raw greens. Best of all, unlike most winter squashes, delicata has a thin, edible skin. This means you can simply wash it, halve it, scoop out the seeds, and slice it without the arduous task of peeling. This one feature dramatically cuts down on prep time, making healthy eating more accessible for everyone.

For perfect roasting, ensure your oven is hot (around 400°F or 200°C) and the squash pieces are coated in a good quality extra-virgin olive oil and a pinch of kosher salt. Spreading them out in a single layer on a baking sheet is crucial to allow for even browning and caramelization, rather than steaming. Flip them halfway through to achieve golden perfection on both sides.

Unlocking the Magic of Raw Collard Greens

Collard greens are traditionally associated with long cooking times, often braised until tender. However, preparing them raw offers a completely different, invigorating experience. Raw collard greens possess a sturdy texture and a distinctive, slightly bitter, earthy flavor that stands up beautifully to a robust dressing and hearty mix-ins. While many raw green salads call for a vigorous "massage" to tenderize the leaves, this recipe offers a simpler, equally effective method for collards.

The trick here is a gentle toss with a scant amount of kosher salt and a pinch of granulated sugar. This process, often referred to as "sweating" or "wilting," naturally draws out some moisture and bitterness from the leaves, softening their texture without requiring extensive physical manipulation. By allowing the greens to rest for about 15 minutes after this treatment, they become perfectly pliable and ready to absorb the vibrant dressing, offering a satisfying chew without being overly tough. If you're open to exploring the full spectrum of flavors, you'll also love how Sweet & Savory: Roasted Delicata Squash and Collard Green Salad celebrates these complementary tastes.

Crafting the Perfect Balance: Dressing, Nuts, and Cheese

The Zesty Vinaigrette: A Symphony of Flavors

A truly great salad is often defined by its dressing, and this one is no exception. The vinaigrette for this raw collard green salad with roasted delicata squash almonds parmesan is designed to be sharp and assertive, providing the necessary acidity to balance the richness of the squash and the earthiness of the greens. It combines white balsamic vinegar (or apple cider vinegar for a slightly different tang), fresh lemon juice, and a touch of honey to mellow the sharpness and add a hint of sweetness.

Extra-virgin olive oil forms the base, bringing healthy fats and a smooth texture. The key is to taste the dressing before adding all the oil. It should taste sharp on its own. The remaining olive oil can be added to the dressing or directly to the salad later if you find the assembled dish still too tart. This customizable approach ensures the dressing perfectly complements the strong flavors of the collards and squash, rather than being overpowered by them.

Crunchy Almonds, Sweet Raisins, and Savory Parmesan

Beyond the greens and squash, the texture and flavor contributions of the additional ingredients elevate this salad from good to extraordinary. Each component plays a vital role:

Sliced Almonds: Toasting the almonds in a dry skillet brings out their inherent nutty flavor and provides a crucial crunchy texture that contrasts beautifully with the soft squash and tenderized collards. Don't skip this step – the difference is significant!
Golden Raisins (or Dried Fruit of Choice): These little gems introduce pockets of concentrated sweetness and a pleasant chewiness that pairs wonderfully with the savory and tart elements. They offer a burst of natural fruit flavor, enhancing the overall complexity.
Shaved Parmigiano Reggiano: The iconic Italian hard cheese provides a salty, umami depth that ties all the flavors together. Its sharp, nutty notes complement the almonds and the rich dressing, while its delicate shaved form adds a luxurious touch. You can adjust the amount to your taste, adding more for a more pronounced cheesy flavor. Manchego cheese can also be a delightful alternative if you prefer a different kind of nutty, slightly sweet savoriness.

Step-by-Step Guide to Your Raw Collard Green Salad

Ingredients You'll Need

To create this magnificent raw collard green salad with roasted delicata squash almonds parmesan, gather the following:

6 tablespoons extra-virgin olive oil, divided
1 large or 2 small delicata squash, halved, seeds removed, and sliced into 1/2-inch thick pieces
Kosher salt
1 large head (roughly 10 ounces) collard greens or lacinato kale, thickest ribs removed
1/4 teaspoon granulated sugar (if using collards)
2 tablespoons white balsamic (or cider or other white) vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup sliced almonds
1/2 cup golden raisins or dried fruit of choice
Shaved Parmigiano Reggiano or Manchego, to taste
Freshly ground black pepper, to taste

Simple Preparation Steps

Roast the Delicata Squash: Preheat your oven to 400°F (200°C). In a large bowl, toss the sliced delicata squash with 2 tablespoons of olive oil and 1 teaspoon of kosher salt. Spread the squash pieces in a single layer on a large baking sheet (reserve the bowl for later). Roast for 15 minutes, then flip the pieces and roast for another 10-15 minutes, or until golden brown and tender on both sides. Set aside to cool to room temperature.
Prepare the Collard Greens: Thinly slice the collard greens. To do this efficiently, stack a few leaves, roll them tightly into a coil, and then cut straight down to create thin ribbons (chiffonade style). You should have about 8 ounces of greens. Place the sliced greens in the reserved bowl and toss gently with a scant 1/2 teaspoon of kosher salt and the 1/4 teaspoon of sugar (if using collards). There's no need to massage; simply toss gently. Set aside for 15 minutes to allow the greens to tenderize.
Whisk the Vinaigrette: While the greens are resting, prepare the dressing. In a small bowl, whisk together 2 tablespoons of olive oil, the white balsamic vinegar, fresh lemon juice, honey, and 1/4 teaspoon of kosher salt. Taste the dressing. It should be quite sharp. If you prefer a milder dressing, you can add the remaining 2 tablespoons of olive oil now, or wait and add it to the tossed salad later.
Toast the Almonds: Place a small skillet over low heat. Add the sliced almonds and toast them, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them, as nuts can go from toasted to burnt very quickly. Remove from heat and let cool.
Assemble the Salad: To the bowl with the collard greens, add the toasted almonds, golden raisins, and a generous amount of shaved Parmigiano Reggiano. Pour the prepared dressing over the ingredients and toss gently but thoroughly to ensure everything is well coated.
Add Squash and Serve: Finally, add the cooled roasted delicata squash pieces to the salad and toss again very gently to avoid breaking them apart too much. Shave more Parmesan over the top, if desired, and finish with a generous grinding of fresh black pepper. Serve the salad at room temperature immediately for the best texture and flavor.

Tips for Success and Delicious Variations

Don't Rush the Greens: The 15-minute resting time for the collard greens after salting and sugaring is crucial for tenderizing them. Don't skip this step for the best texture.
Taste and Adjust: Always taste your dressing and the final salad. You might want more salt, pepper, a squeeze of lemon, or a drizzle of extra olive oil to achieve your perfect balance.
Experiment with Greens: While collards are fantastic, lacinato kale (dinosaur kale) is another excellent choice and can be prepared in the same way. Its slightly milder flavor might appeal to those new to raw robust greens.
Nut and Seed Swaps: Pecans, walnuts, or even pumpkin seeds (pepitas) can be toasted and used in place of almonds for a different nutty note.
Fruit Fantasies: Dried cranberries, chopped dried figs, or even fresh pomegranate arils can substitute for golden raisins, offering varied sweetness and tang.
Cheese Choices: While Parmesan is classic, a crumbled goat cheese, feta, or even a sharp aged cheddar could offer an interesting twist.
Make it a Meal: For a more substantial main course, consider adding grilled chicken, roasted chickpeas, or a fried egg on top.

Conclusion

This raw collard green salad with roasted delicata squash almonds parmesan is more than just a recipe; it's an invitation to explore unexpected flavor combinations and efficient cooking techniques. It proves that healthy, vibrant food doesn't have to be complicated or time-consuming, especially when you embrace ingredients like the no-peel delicata squash. With its satisfying crunch, tender sweetness, zesty dressing, and savory depth, this salad is sure to become a beloved staple in your kitchen, offering a refreshing and deeply flavorful alternative to traditional green salads. Give it a try, and prepare to be delighted!