Today is my roommate’s birthday!
(Happy birthday, future Logan reading this on the subway in December!)
I love birthdays—mine mostly, but Logan’s is a close second. He’s one of my favorite people, and any excuse for cake, drinks, and a special dinner (tonight we’re going to Nobu) is reason enough to celebrate. I also get a small thrill from the temporary change in our age difference for the next few months; call it a vain little pleasure, but I’ll take it.
Every year I try to make one of Logan’s most over-the-top food fantasies for his birthday—see past hits like Bulgogi Sandos and Mexican Mac—but this year I dropped the ball. He was convinced I had a special Instagram-worthy dish planned last night and got home buzzing with excitement. I felt bad when he found leftover lasagna in the fridge; he handled it well, but I owe him a proper food spectacle soon. Until then, consider making this Autumn Kale Salad as a lighter counterpoint to anything heavier you might have coming.
This salad celebrates fall flavors with tender massaged kale, caramelized roasted cauliflower, crisp apple slices, sweet golden raisins, thinly sliced red onion, and crunchy toasted pepitas, all dressed in a bright apple-cider vinaigrette. It’s both hearty and fresh, with a fantastic variety of textures—crunch, chew, and a little creamy saltiness from shaved ricotta salata.
This recipe is flexible—use it as a template and adapt based on your pantry or preferences. Roasted broccoli would stand in nicely for the cauliflower. Swap pepitas for chopped nuts like almonds, walnuts, or pecans. If you don’t love golden raisins, try dried cranberries, cherries, or currants. For a dairy-free version, omit the ricotta salata or use a vegan alternative. The point is to make it yours.
One note about dressing: this salad is lightly dressed by default. If you prefer more dressing, double the vinaigrette and toss to taste. Tossing some extra dressing with the warm roasted cauliflower before adding it to the kale will help the florets soak up extra flavor and add a tangy note to each bite.
I make this as a quick desk lunch often, but it was originally intended as a make-ahead side for a fall potluck. It travels well, so keep it in mind for Thanksgiving or Friendsgiving. For the winter holidays, toss in a handful of pomegranate arils for festive color and flavor.
Autumn Kale Salad with Roasted Cauliflower and Apple (Serves 3 as a light meal, 6 as a side)
Ingredients:
½ head cauliflower, florets removed
3 teaspoons extra virgin olive oil, divided
Kosher salt
White pepper
1 bunch lacinato kale, center ribs removed and finely chopped
¼ medium red onion, very thinly sliced
1 apple, thinly sliced
Juice of ½ lemon
¼ cup raw pepitas (pumpkin seeds)
¼ cup golden raisins
1/3 cup shaved ricotta salata
For the dressing:
1 tablespoon extra virgin olive oil
1 tablespoon plus 1 teaspoon apple cider vinegar
1 tablespoon fresh lemon juice
1½ teaspoons pure maple syrup
Kosher salt
Instructions:
– Preheat the oven to 425°F. Line a baking sheet with parchment and arrange the cauliflower florets in a single layer. Drizzle with 2 teaspoons olive oil, sprinkle with kosher salt and a pinch of white pepper, and toss to coat. Roast for 20–25 minutes, turning once, until the florets are tender and lightly browned. Let cool to room temperature.
– Place the chopped kale in a large bowl. Drizzle with the remaining teaspoon of olive oil and add a pinch of salt. Massage the kale—rub the leaves between your fingers for 1–2 minutes—until it darkens and becomes tender. Set aside briefly.
– In a small bowl, whisk together the dressing ingredients: olive oil, apple cider vinegar, lemon juice, maple syrup, and a pinch of kosher salt. Add the thinly sliced red onion to the dressing and let it soak for about 10 minutes to mellow.
– Put the apple slices in a separate bowl and toss with the lemon juice to prevent browning.
– Heat a small sauté pan over medium heat. Add the pepitas and toast for 2–3 minutes, shaking the pan occasionally, until they’re lightly browned and fragrant. Remove from heat and let cool slightly.
– To assemble: add the roasted cauliflower, lemon-coated apples, toasted pepitas, golden raisins, and half the shaved ricotta to the massaged kale. Add the dressing and the soaked red onions, then gently toss to combine. Transfer to a serving bowl or platter and top with the remaining ricotta salata.
Enjoy this bright, textured autumn salad as a side for richer dishes or as a satisfying vegetarian main. It stores well for a day in the fridge—keep the dressing separate if you prefer maximum freshness—making it a great make-ahead option for gatherings.
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