6 leaves of Tuscan kale (a.k.a. dinosaur or Italian kale), chopped or torn into small pieces
5 tablespoons apple cider vinegar, divided
1 cup kamut or wheatberries
½ cup French lentils (a.k.a. Le Puy Lentils)
1 acorn squash, sliced into 1-inch rings
6 tablespoons olive oil, divided
Kosher salt, to taste
2 onions, sliced into rings
½ cup raw sliced almonds
1/3 cup cranberries, fresh or frozen, defrosted, and halved
1 tablespoon sugar
- In a medium bowl, toss the kale pieces in 2 tablespoons of the vinegar. Let marinate while preparing the rest of the salad.
- In a saucepan, combine the kamut or wheatberries with enough water to cover plus 2 inches, and bring to a boil. Reduce heat to a simmer and cook uncovered until tender for 1 hour. Drain and let cool.
- In another saucepan, combine the lentils with enough water to cover plus 2 inches, and bring to a boil. Reduce the heat and let simmer, uncovered, until tender, 20 to 25 minutes. Drain and let cool.
- Preheat the oven to 3500F. Line a baking sheet with parchment paper.
- Arrange the squash rings on the lined baking sheet. Rub with 2 tablespoons of the oil and sprinkle with the salt. Roast for 20 minutes, turning over when golden brown, and then roast another 20 minutes.
- Meanwhile, cut the onion rings in half. Caramelize the onions in the remaining 4 tablespoons olive oil on low heat, cooking them low and slow and stirring often, so they become evenly soft and brown, about 30 to 40 minutes. Add the almonds 3 to 5 minutes before the onions are done to toast till golden.
- In a small bowl, soak the cranberries in the remaining 3 tablespoons apple cider vinegar together with the sugar for 30 to 60 minutes to sweeten.
- Assemble the salad: In a large salad bowl, combine the kale, kamut, lentils, roasted squash, and cranberries with their liquid. Gently mix well together. Add the onions and almonds and serve.
Yield: 4-6 servings.