The Perfect Kale Salad

This kale salad is so good, our staff had to track down the recipe after tasting it at a media event. Thanks to Dan Olson, the chef and owner of Railtown Catering in Vancouver spilling his secret recipe, you can enjoy it too! Get ready for baby kale, roasted yams, ancient grains, honeycrisp apple and crispy squash chips topped with toasted pumpkin seed dressing.

  • By Dan Olson, Chef/Owner of Railtown Catering
  • December 17, 2015
Image Author: Dan Olson, Chef/Owner of Railtown Catering


    1 lb baby kale

    2 cups roasted yams

    ½ cup cooked ancient grains

    2 shaved honeycrisp apples

    ½ cup shaved fennel

    ¼ cup toasted pumpkin seed dressing

    ¼ cup crispy squash chips*

    fresh goat’s cheese

    toasted pumpkin seeds


    Toasted Pumpkin Seed Dressing

    1 cup pumpkin purée

    1/3 cup toasted pumpkin seeds

    1 tsp cinnamon

    ¼ tsp nutmeg

    ½ cup water

    2 tbsp Dijon mustard

    25 ml apple cider vinegar

    3 tbsp maple syrup

    3 cups vegetable oil


    *Crispy Squash Chips

    Heat oil to 325°C. Peel squash and slice in half lengthwise. Scoop out any seeds in the base of the squash. Using a very sharp knife, thinly slice the squash. Lightly toss the sliced squash in cornstarch. Fry until golden brown and crispy (about 5 minutes). Season with salt, and let dry on paper towel.

    Toasted Pumpkin Seed Dressing

    Blend all ingredients except vegetable oil until smooth. Slowly add oil while the blender is running to incorporate into the dressing. Taste and re-season with salt and pepper, and more apple cider vinegar if desired.

    To Assemble:

    Mix baby kale with shaved fennel and apples in your desired serving dish. Sprinkle with ancient grains, yams and crispy squash chips. Garnish with crumbled goat’s cheese and toasted pumpkin seeds. Top with toasted pumpkin seed dressing.

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