A bowl of raw collard greens salad with roasted delicata squash, golden raisins, shaved parmesan, and toasted almonds.

Last week, my friend Deb sent me a recipe for a kale salad she had made for Rosh Hashanah. Everyone, she wrote, raved.

I made it promptly and was reminded:

Roasted garlic = complete goodness.
Delicata squash = so pretty, so tasty, so low maintenance.

In some ways, it’s no surprise the salad was so delicious: it’s got toasted almonds, shaved parmesan, and golden raisins, that dried fruit-nut-and-cheese trifecta that wins every time.

Plus: there’s thinly shaved kale and roasted delicata squash. As Ina says: How bad can that be?

But what was surprising was the dressing, a mix of vinegar and fresh lemon juice, honey, olive oil, and a whole head of smashed roasted garlic cloves. It’s equal parts acid to fat, which means it’s very sharp, which is partly why, I think, it works so well here.

A few days after making it, I found myself craving it again, but didn’t have an hour to roast a head of garlic, so I didn’t — rebel! — and guess what? It was still delicious. Without the roasted garlic, this salad comes together in just about 30 minutes, and thanks to the squash mostly but also the nuts, dried fruit, and cheese, it feels very substantial.

We’ve been treating it as the main course with — you guessed it! — a nice hunk of bread on the side.

Ready for a plot twist?

I first made the salad with kale, but I’ve since been using thinly shaved collard greens and a technique I learned from Ronna Welsh’s The Nimble Cook. Instead of massaging the greens, Ronna has you toss the thinly shaved leaves with a little bit of salt AND sugar, then let them stand for 15 minutes before tossing with the dressing.

Salt has long been used to draw out moisture and soften vegetables that can be a little tough (cabbage, turnips, kohlrabi), but the inclusion of sugar surprised me. I emailed Ronna to learn more. Here’s what she wrote:

“I use a pinch of sugar with collards, because they tend to lean a bit bitter. Other greens, like kale, can be bitter, too, but because collards are thicker (and more to chew), the bitterness hangs around longer in your mouth.”

This technique serves another purpose, too, however. Whereas massaged raw greens soften as they would under heat, “a light toss,” Ronna says, “leaves them crisp.”

It’s true. I actually tried massaging the collards — rebel! — and I did not like the extra-wilted texture at all.

Ronna suggests dressing the greens with a sharp vinaigrette to ensure the salad will not taste at all sweet. The lemony dressing here is a perfect match for collards.

I always associate collard greens with braising — with hours and hours of cooking — so this salt-sugar toss followed by a brief rest followed by a sharp dressing has been a revelation. Collard greens in 15 minutes? Sign me up!

Note: I rarely see collard greens at the store, but I can always count on getting them in my farmshare a few times a year, so I’m always on the lookout for new ways to prepare them. But since learning Ronna’s technique, I seek them out. Depending where you live, you may have more or less trouble finding them, but you very likely will be able to find Tuscan kale, which works beautifully in this salad as well.

Here’s the play-by-play: Find yourself a nice bundle of collard greens or Tuscan kale.

A bunch of collard greens on a board.

Remove the stems.

stemmed collard greens on a board

Slice the leaves very finely.

A board with slivered collard greens on top.

Toss the greens with a little bit of salt and sugar (if using collards), and let them stand 15 minutes.

A bowl of raw, slivered collard greens aside a knife, and bowls of salt and sugar.

Meanwhile, roast slices of delicata squash with olive oil and salt.

A large bowl filled with cut delicata squash slices, olive oil, and salt.
Roasted delicata squash slices on a sheet pan.

Meanwhile, whisk up a sharp dressing of vinegar, lemon, honey, and olive oil.

A bowl with a whisk and salad dressing aside bottles of olive oil, white balsamic, honey, and a halved lemon.

Toss the greens with shaved parmesan, toasted almonds, golden raisins, and the dressing.

A bowl of shaved collard greens, almonds, golden raisins, and shaved parmesan.

Add the squash and toss again.

A bowl of raw collard greens salad topped with roasted delicata squash.
A large bowl filled with raw collard greens salad tossed with roasted delicata squash.

Shave more parmesan over top and serve.

A bowl of raw collard greens salad with roasted delicata squash, shaved parmesan, toasted almonds and golden raisins.
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of raw collard green salad with roasted delicata squash, toasted almonds, golden raisins, and shaved parmesan.

Raw Collard Green Salad with Roasted Delicata Squash, Almonds, And Parmesan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 10 reviews

Save Recipe


Collard greens salt-and-sugar toss trick adapted from Ronna Welsh’s The Nimble Cook. Read more about it in the post above.

Salad recipe adapted from Epicurious. Original recipe calls for roasting a head of garlic, smashing the cloves, and whisking them into the dressing. It’s delicious. To save time, I’ve omitted that step.

Salt: I always use Diamond Crystal kosher salt. If you are using Morton’s kosher salt, you may want to cut back a teensy bit on the quantities listed below. Morton’s is saltier.

This is such a festive, pretty, hearty fall salad. When the pomegranates begin arriving, I think I’ll add those here, too.


  • 6 tablespoons extra-virgin olive oil
  • 1 large or 2 small delicata squash, halved, seeds removed, and sliced into 1/2-inch thick pieces
  • 1 large head (roughly 10 ounces) collard greens or lacinato kale, thickest ribs removed to yield about 8 ounces
  • kosher salt
  • 1/4 teaspoon sugar
  • 2 tablespoons white balsamic (or cider or other white) vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1/2 cup sliced almonds
  • 1/2 cup golden raisins or dried fruit of choice
  • shaved Parmigiano Reggiano or Manchego, to taste
  • freshly ground black pepper, to taste


  1. Heat the oven to 400ºF. Place the squash pieces in a large bowl and coat with 2 tablespoons of the oil and 1 teaspoon kosher salt. Spread out the squash, reserving the bowl, on a large baking sheet and roast for 15 minutes. Flip, and roast for another 10 to 15 minutes. Check. Continue to roast if necessary until slices are golden on both sides. Set aside to cool to room temperature.
  2. Thinly slice the greens the way you would chiffonade basil: stack a few leaves on top of one another, roll into a tight coil, then cut straight down to create thin ribbons. Place the greens (you should have about 8 ounces) in the reserved bowl and toss with a scant 1/2 teaspoon kosher salt and 1/4 teaspoon sugar (if using collards). Toss gently — no need to massage. Set aside for 15 minutes.
  3. In a small bowl, stir together 2 tablespoons oil, vinegar, lemon juice, honey, and 1/4 teaspoon kosher salt. Taste. Add the remaining 2 tablespoons oil, if it tastes too sharp for your liking. (Note: Dressing should taste sharp. You can also always add 2 more tablespoons of oil to the salad once it’s all tossed together if you think it still tastes too sharp.)
  4. Set a small skillet on the stove over low heat. Add the almonds and toast until golden, checking often.
  5.  Add the raisins, toasted nuts, and some shaved parmesan to the bowl of greens. Toss with the dressing. Add the squash pieces and toss again. Shave more parmesan over top and crack fresh pepper over top to taste, as well.
  6. Serve the salad at room temperature.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Toss
  • Cuisine: American