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Delicata Squash—the small, striped oblong winter squash—is full flavored and sweet with a delicate texture. It is delicious simply baked and served with no extra flavoring or adornment (and we’ve got a recipe for that), but also combines beautifully with pumpkin in this creamy soup recipe.

Yields – 4-6 Servings

Prep Time – 25 Minutes

Resting Time – 1 Hours

Ingredients

• 1 large bunch curly kale
• 1 ½ – 2 tablespoons fresh squeezed lemon juice
• 3 – 4 tablespoons olive oil
• 1 large, crisp and sweet apple, cored and cubed
• ½ cup tamari roasted almonds or walnuts, chopped
• 1/3 cup raisins
• Pinch of cayenne pepper
• Salt and pepper to taste

Instructions

Step 1

Clean and trim the kale. To do so, holding a leaf upright, fold in half lengthwise, holding the curly part of the leaves in your palm to expose the stem. Place your thumb parallel along the stem then pull the stem from the bottom up toward the top of the leaf to remove. Discard stems.

Step 2

Tear the leaves into medium sized pieces and wash in several changes of cold water. Dry thoroughly. The kale may be prepared and refrigerated for up to 2 days before proceeding.

Step 3

Transfer the kale to a large mixing bowl. Add the lemon juice and olive oil. Massage the kale thoroughly, rubbing and squeezing the leaves with the oil mixture until all have become darker and are beginning to tenderize.

Step 4

Stir in the remaining ingredients. Cover and allow the salad to rest at room temperature for at least an hour before serving. Better, cover and keep refrigerated for a few hours or overnight, tossing occasionally, until ready to eat.

Step 5

Before serving, taste and adjust the seasonings.