I know, I know, you like when I write about cookies, and cheese, or cookies and cheese.

But lately when I’m out with my food-loving friends, all we want to talk about is kale. As in that sturdy, snappy, leafy green that’s popular right now at nutrition conferences and my local farmer’s market, where it’s in high season and going cheap. I’ve been getting five-pound bunches for $2—that’s right—$2. (Look for the kind called Tuscan/Lacinato/Dinosaur kale, with little dark nubs. It’s the best, trust me.)

But if you think kale tastes like eating leaves, try this fantastic raw-kale salad (which Food52 snagged from the restaurant Northern Spy). It somehow feels decadent, with its toppings of roasted squash, chopped almonds, and cheese. My touch is to sauté the almonds first in olive oil, and give everything another nice drizzle at the end. Add a little more salt, serve crusty buttered bread on the side—you’re eating your veggies, after all—and it’s a perfect meal. Pin it. Make it (here’s the recipe). Love it. I promise you will.