Caramelized Lemon Shredded Squash and Kale Salad
Let Me Tell You About This Salad (And That One Time…)
Okay, picture this: it’s one of those evenings I swear I have nothing in the fridge except a slightly wilted bunch of kale and, for some reason, three squash rolling around in the veggie drawer. (How do they multiply like that?) Anyway, I started playing around—because salad doesn’t have to mean just chopped-up leaves—and ended up with this Caramelized Lemon Shredded Squash and Kale Salad. It became an instant hit, much to my surprise… basically the only green thing my cousin Felix has happily eaten, which is saying something. Actually, I think I made it three times in one week after that. But, I’d better warn you: it’s annoyingly addictive.
So Why Do I Keep Making This?
I whip this up when I want to feel way healthier than I actually am, or just because (let’s be real) it’s a great excuse to use up that sad squash. My family loves it because it’s not your usual boring salad—there’s lemony zing, sweet caramelized bits, and hearty kale that sorta makes you feel like you could wrestle a bear (but maybe don’t). Oh, and I finally figured out how not to burn the lemon slices—took me a few ruined pans to get there. Still, if you end up a little charred, I guess that’s character, right?
What You’ll Need (Substitutions Encouraged)
- 2 medium yellow squash (zucchini works fine, or even pattypan if you’ve got it—butternut? Tried it once, but it’s not my favorite for this)
- 1 large bunch of kale (Curly kale’s my usual, but lacinato does the trick; my grandma swears by pre-chopped, but honestly that stuff’s sometimes too tough)
- 1 big juicy lemon, thinly sliced—Meyer lemons if you’re feeling a bit fancy, but regular old lemons work
- 2-ish tablespoons olive oil (I usually eyeball it; avocado oil is fine in a pinch)
- 1-2 teaspoons honey or maple syrup (or agave, if that’s your thing—I use whatever’s easiest to reach)
- 1/4 cup toasted seeds (sunflower, pumpkin, or even chopped hazelnuts; totally optional, but I like the crunch)
- Salty cheese, like feta or goat cheese, just crumbled (or leave it out if you’re dairy-free—the salad survives just fine without it)
- Salt and pepper, to taste (Some days I toss on chili flakes—just a sprinkle.)
How to Make This (Don’t Panic!)
- Prep the squash: Grab a box grater or, if you’re fancy (or just lazy like me sometimes), use a food processor. Shred the squash into a large-ish bowl. Don’t worry if it gets a bit watery. Actually, I’ve found it’s best to give the squash a quick squeeze over the sink—otherwise your salad ends up kinda soggy.
- Massage the kale: Tear the leaves off the tough stems (I use my hands, but you could use a knife—up to you). Pop ‘em into a big bowl, sprinkle with a good pinch of salt, and scrunch/squeeze together for about a minute until it looks darker and a little wilty. My hands are usually green by the end. (This is usually where I sneak a bite. Don’t skip this step—it really makes it taste better!)
- Caramelize the lemons: Heat a splash of oil in your biggest skillet. Lay out those lemon slices in a single layer and cook over medium heat, turning once. After 2–3 minutes, they should look golden-brown on both sides. Drizzle the honey (or whatever sweet thing you grabbed) over the lemons and let it get bubbly and sticky, like a half-melted candy. If some parts get more brown than others—that’s ok. Just pick out any mega-burnt ones. (I learned the hard way that super thin slices work better; thick ones taste bitter.)
- Bring it all together: Toss the shredded squash and massaged kale together. Add the caramelized lemon (yep, syrup and all), toasted seeds, crumbled cheese, a drizzle more olive oil, salt, and a little pepper (plus chili flakes if that’s your speed). Give it a good toss. And taste it! You might want more of this or that—go with your gut.
Notes From My Real-World Kitchen
- Don’t skip the squash-squeezing. I didn’t the first few times, and—whew—the salad was more like soup.
- If your kale tastes too strong, slice it up finer; I promise it helps.
- I once tried with extra-old lemons and they were mega bitter—fresh is best.
- If you accidentally add too much honey, just add a tiny dash more salt and a squirt of lemon juice. Balances right out.
Variations (AKA My Experiments, Good and Bad)
- Swap the greens: I’ve used spinach, but it turns a bit limp. Arugula’s better—it adds a peppery kick.
- Add grains: Toss in a handful of cooked farro or quinoa; I like farro, but rice just went mushy on me…
- Protein boost: Grilled chicken or chickpeas are both solid. Or a soft-boiled egg, if you’ve got the patience.
- Different citrus: Lime wasn’t great here—I thought it’d work, but nope.
What If I Don’t Have a Fancy Tool?
No box grater? Just use a veggie peeler to make super thin ribbons of squash (takes longer, but also kinda pretty). Technically, I’ve used a cheese grater and it got the job done—just watch your fingers!
Keeping Leftovers – If There Are Any
This salad actually stays good in the fridge for a day or two, though, honestly, in my house it never lasts more than a day! I do think it tastes better after sitting for a couple of hours—everything gets friendly and the lemons mellow out.
How I Like to Serve It
I’ve plopped this alongside grilled fish more times than I can count, but my weirdly favorite way is just eating it straight out of the mixing bowl with a big fork. At family gatherings, we always serve salads in my mum’s ridiculously big blue platter, no idea where she got it, but it just feels right, you know?
If I Could Do It Over (AKA My Real Life Pro Tips)
- Don’t rush caramelizing the lemons—I sped it up once and ended up with burnt sugar cemented to my skillet. Scrubbing that was… not fun.
- Resist the urge to over-dress—if you add too much oil, the kale gets sad and heavy.
- Let it sit for at least 20 mins before eating. I used to skip this part, but, actually, I find it works better if you give it time.
Your Questions Answered (Yep, People Have Really Asked!)
- Can I prep it ahead of time?
- Yes! It holds up for a few hours—just wait to toss in the cheese ‘til serving so it stays crumbly.
- Is this really filling enough for dinner?
- Well, maybe not on its own unless you eat a lot. Pair it with something hearty, or toss in beans or grains. Or just pretend it counts if you’re not super hungry (we’ve all done it).
- What if my lemons are super sour?
- Add a tiny extra drizzle of honey when caramelizing—it turns sharp lemons into tangy candy, basically. And you can always pick out ones that taste too tart.
- I can’t do cheese—any ideas?
- Easy; just leave it out! I sometimes swap crumbled toasted nuts, or a few slices of avocado, and it’s ace.
- Wait, you actually like kale?
- Ha! Sometimes. But in this salad, especially after massaging it—not so much like chewing a rubber boot.
Oh, and if you make this and end up with a mishmash of leftover squash bits, just toss them in your next omelet. That’s what I do and, maybe it’s weird, but it’s pretty tasty. Anyway, enjoy your salad adventures and let me know if you come up with any weird twists that work (or don’t—I love a disaster story as much as the next person).
Ingredients
- 1 medium yellow squash, shredded
- 1 medium zucchini, shredded
- 4 cups curly kale, stems removed and finely chopped
- 1 lemon, thinly sliced
- 2 tablespoons olive oil, divided
- 1/3 cup sliced almonds, toasted
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
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1Heat 1 tablespoon olive oil in a large skillet over medium heat. Add lemon slices and cook until caramelized on both sides, about 2-3 minutes per side. Remove from heat and set aside.
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2Place shredded squash, shredded zucchini, and chopped kale in a large salad bowl.
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3In a small bowl, whisk together the remaining olive oil, honey, Dijon mustard, salt, and black pepper to make the dressing.
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4Pour the dressing over the salad and toss well to combine. Let the salad sit for 5 minutes to allow the kale to soften.
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5Top salad with caramelized lemon slices and toasted almonds. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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