RESET360 with Camille McLaughlin
October Pick: Salads

Kale Salad with Pecorino and Toasted Pumpkin Seeds

Massaged lacinato kale ribbons in a garlicky Dijon and lemon dressing with pickled shallot, shaved pecorino, and spiced toasted pumpkin seeds.

Why you'll love Kale Salad with Pecorino and Toasted Pumpkin Seeds

Kale gets sweeter as the nights turn cold, because the plant converts some of its stored starch to sugar to protect its leaves from frost, so October kale is the best of the year. This salad slices it into thin ribbons and dresses it with lemon, Dijon, garlic, and finely grated pecorino, then finishes it with salty shaved pecorino and pumpkin seeds toasted in olive oil until they puff and pop.

Massaging the kale is the step that changes everything. Rubbing the ribbons with salt and a little lemon juice for two or three minutes breaks down the tough cell walls, so the leaves darken, shrink by about a third, and turn tender and silky. Slicing them thin first gives the dressing more surface to reach. The shallot sits in vinegar while you work, which softens its raw bite and turns the vinegar into a seasoned base for the dressing.

Kale this sturdy holds up to its dressing for days, so this is a salad you can make on Sunday and eat through the week. Add sliced chicken, salmon, or a couple of soft-boiled eggs and it becomes lunch.

Quick overview: This Kale Salad with Pecorino and Toasted Pumpkin Seeds takes 20 min of hands-on time and about 25 min in all and makes 4 servings, each about 1 1/2 cups. You'll need a skillet.

Jump to recipe

Lacinato kale salad with shaved pecorino and toasted pumpkin seeds
Prep 20 minCook 5 minTotal 25 minServes 4Serving about 1 1/2 cupsYou'll need Skillet

Ingredients

  • 1 small shallot, very thinly sliced
  • 1 tbsp apple cider vinegar
  • 2 bunches lacinato (Tuscan) kale (about 1 1/4 lb), stems removed
  • 1/4 tsp fine sea salt, plus a pinch for the seeds
  • 2 tbsp fresh lemon juice, divided
  • 1/2 cup raw hulled pumpkin seeds (pepitas)
  • 1/4 cup plus 1 tsp olive oil, divided
  • 1/4 tsp sweet paprika
  • a pinch of cayenne
  • 1 tsp Dijon mustard Label: mustard seed, vinegar, water, and salt
  • 1 clove garlic, finely grated
  • 2 oz pecorino romano, half finely grated and half shaved
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Soak the shallot: Put the shallot slices in a small bowl with the vinegar and stir. Let them sit while you prepare the kale. The acid softens the shallot's sharpness and tints it pink.
  2. Slice the kale: Wash the kale and dry it well. Stack a few leaves at a time, roll them up lengthwise, and slice them crosswise into ribbons about 1/4 inch wide. Thin ribbons give the dressing more surface to coat and soften faster.
  3. Massage the kale: Put the kale in a large bowl with the 1/4 teaspoon of salt and 1 tablespoon of the lemon juice. Squeeze and rub the leaves with your hands for 2 to 3 minutes, until they darken, shrink by about a third, and feel silky. Salt and pressure break down the tough fibers, which turns raw kale tender and mellows its bitter edge.
  4. Toast the pumpkin seeds: Heat 1 teaspoon of the olive oil in a skillet over medium heat. Add the pumpkin seeds and a pinch of salt and cook, stirring often, for 4 to 5 minutes, until most of the seeds have puffed, popped, and turned golden. Take the skillet off the heat and stir in the paprika and cayenne; the residual heat blooms the spices in the oil without scorching them. Tip the seeds onto a plate to cool.
  5. Make the dressing: Lift the shallot out of the vinegar and set it aside. Whisk the remaining 1 tablespoon of lemon juice, the Dijon, garlic, grated pecorino, and pepper into the vinegar, then whisk in the remaining 1/4 cup of olive oil until creamy. The mustard and fine cheese thicken the dressing so it clings to every ribbon.
  6. Toss and finish: Pour the dressing over the kale, add the shallot, and toss well. Let the salad stand for 10 minutes so the leaves soak up the dressing. Just before serving, top it with the shaved pecorino and the toasted pumpkin seeds.

Storage and leftovers

Dressed kale keeps in a sealed container in the refrigerator for up to 3 days; the leaves soften a little more each day and the flavor improves. Keep the toasted pumpkin seeds in a jar at room temperature for up to 1 week and add them just before eating, so they stay crunchy.

Shave the pecorino over each serving as you eat it, rather than over the whole batch, so the curls stay distinct.

Variations

  • Pomegranate: Scatter 1/3 cup pomegranate seeds over the top for tart, juicy bursts. Pomegranates come into season in October.
  • Parmesan: Use Parmesan in place of the pecorino for a milder, nuttier salad.
  • Curly kale: Curly kale works too. Tear it into bite-size pieces and massage it a minute longer.
  • Make it a meal: Top each serving with sliced roast chicken, flaked salmon, or two soft-boiled eggs.
  • Sunflower seeds: Toast sunflower seeds the same way in place of the pumpkin seeds, cooking them 3 to 4 minutes.

Notes and tips

  • Choose lacinato kale: Lacinato, also called Tuscan or dinosaur kale, has flat, dark blue-green leaves that slice into neat ribbons and turn tender quickly.
  • Dry the leaves well: Dressing slides off wet leaves. Spin the kale dry or roll it in a kitchen towel after washing.
  • Shave with a peeler: Run a vegetable peeler along a wedge of pecorino to make wide, thin curls.
  • Listen to the seeds: Pumpkin seeds pop and crackle as they puff. When the popping slows and the seeds are golden, they are done.

Nutrition and mindful eating

  • Kale is a cruciferous green with vitamins K, C, and A and plenty of fiber, and massaging it makes a big bowl easy to chew.
  • The vitamin C in the lemon helps your body absorb the iron in the kale.
  • Pumpkin seeds bring magnesium, zinc, protein, and fat, and toasting them deepens their flavor.
  • Olive oil and pecorino are the real fats in this salad, and fat helps you absorb the fat-soluble vitamins K and A from the greens.
  • As you eat, notice how much chewing a kale salad asks of you and how that slows the meal down, and check in afterward: with a protein beside it or on top, this bowl should keep you comfortable for 3 hours or more.

Frequently asked questions

Have a question about this Kale Salad with Pecorino and Toasted Pumpkin Seeds? Start here, with the questions people ask most.

Why massage kale?

Raw kale is tough and a little bitter. Rubbing it with salt and lemon breaks down its fibers so the leaves turn tender and mellow, closer to a cooked green but still bright and fresh.

Can I make it ahead?

Yes. Kale is sturdy enough to hold its dressing for up to 3 days in the refrigerator. Add the pumpkin seeds and shaved pecorino just before eating.

Are pumpkin seeds part of RESET360?

Yes. The starch in a pumpkin is in its flesh. The seeds are mostly fat, protein, and fiber, like the other nuts and seeds RESET360 uses.

What is the difference between pecorino and Parmesan?

Pecorino romano is made from sheep's milk and is saltier and sharper. Parmesan is made from cow's milk and tastes nuttier and milder. Either works here; taste before adding extra salt.

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Tags: October Pick, Salads, American, 30 Minutes or Less