In this video chef agreed to show me how to make his Red Kuri Squash Salad with Kale, Parmesan Tuille, and Honey-Chile Vinaigrette. The salad is hearty and packed with umami– not something you’d usually get in a salad. I am a huge fan of the sweet-spicy/creamy-crunchy contrasts. Here, the flavors are just as important as the textures.


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Kale and Red Kuri Squash Salad
Kale and Red Kuri Squash Salad
Print Recipe Kale and Red Kuri Squash Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people


For Salad

  • 1 Red Kuri Squash
  • 1 pinch Ancho Chile Powder
  • 2 Olive Oil
  • 1 bunch Kale, ribs removed
  • 1 tablespoon Lemon Juice
  • 2 Sea Salt

For Vinaigrette

  • 1 tablespoon Red Wine Vinegar
  • 3 tablespoons Olive Oil
  • 1 teaspoon Honey
  • 1 pinch Ancho Chile Powder
  • 2 Sea Salt

For Parmesan Tuilles

  • 1/4 Grated Parmesan


Roast Squash

  • Preheat oven to 350 degrees. Split red kuri squash in half from top to bottom and scoop out seeds. Slice squash into 1 1/2 inch wedges. Toss wedges with a pinch of ancho chile powder, sea salt and lightly dress with olive oil. Roast at 350 degrees until tender.

Prepare Kale

  • Massage the kale with 1 tablespoon of lemon juice and a pinch of salt. Let marinate at least 10 minutes, and up to 24 hours. Set aside.

Make parmesan tuilles

  • Sprinkle grated parmesan in 2 equal rounds on a parchment-lined sheet tray. Bake in a 350-degree oven until lightly golden. Let cool, then carefully remove from tray and set aside.

Make vinaigrette

  • Whisk together the red wine vinegar, 3 tablespoons olive oil, honey, and a pinch ancho chile powder. Season with salt.

Put it all together

  • Cut warm squash into large chunks. Dress squash and kale together with vinaigrette in a bowl. Crack the cooled tuilles into the salad and serve.