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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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January 21, 2017

Squash and Kale Salad with Tigernuts

By Worker Bee

PrimalThe sweet and nutty taste of tigernuts makes the tiny tubers a perfect topping for salad. In this recipe, tigernuts garnish a salad made from acorn squash, kale and bacon. Each bite has a range of sweet, salty, spicy, and pleasantly bitter flavors.

Tigernuts are a Primal and paleo friendly snack that can be eaten straight out of the bag. Though the flavor is good, the texture of tigernuts can be a little dry and chewy when eaten alone. But when tossed into an olive oil drenched salad, with creamy acorn squash and fatty bacon, tigernuts don’t taste dry at all. In this salad, tigernuts are a tasty contrasting texture.

High in prebiotic fiber (resistant starch), tigernuts can be helpful for feeding gut flora. All that fiber can also lead to digestive distress, if too many tigernuts are eaten at once. So go slow, and don’t eat too many out of the bag before you toss a small handful into this delicious salad.

Time in the Kitchen: 1 hour

Servings: 4 to 6



  • 1 acorn squash, halved and seeded
  • 5 tablespoons extra virgin olive oil, divided (75 ml)
  • 2 garlic cloves, finely chopped
  • ½ teaspoon red pepper flakes (2.5 m)
  • ½ teaspoon smoked paprika (2.5 ml)
  • 1 bunch curly kale, ribs removed, leaves torn into small pieces
  • 1/3 cup tiger nuts, chopped (tigernuts can also be purchased sliced) (50 g)
  • 2 pieces cooked bacon, crumbled


Primal aviary

Preheat the oven to 425F / 220C.

Slice the squash into 1/2-inch thick crescents. Toss them in a bowl with 3 tablespoons/45 ml olive oil, plus the garlic, red pepper flakes and smoked paprika.

Spread out the squash on a baking sheet in a single layer. Lightly salt. Roast for 25-45 minutes, or until tender and golden. Flip the squash once while it cooks.

Toss the kale with the remaining 2 tablespoons/30 ml olive oil. Massage the oil into the leaves for a few minutes. Set aside.

Take the baking sheet out of the oven and slide the squash slices off. Spread the kale out on the hot baking sheet and cook for 3 minutes, just until it begins to wilt.

On a platter or in a large bowl, combine the kale and acorn squash. Garnish with tigernuts and bacon.

Tigernut Salad 1


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3 Comments on "Squash and Kale Salad with Tigernuts"


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1 year 2 months ago

I’ve never seen tigernuts (cyperus esculentus) in the store, but maybe that’s because I haven’t really looked. I’d probably use something a bit more readily available for this recipe, such as roasted pecans or cashews. I did read up a little, and it sounds like you don’t want to plant cyperus esculentus in your yard. Once established, this member of the sedge family will take over and you’ll never get rid of it.

1 year 1 month ago

I made this tonight. It was easy to prepare, but I didn’t enjoy this batch of kale. I found tiger nuts in Down to Earth store. The flavors blended nice. However, I will probably not make it again.

1 year 1 month ago

Wow, this looks amazing Mark! Would you mind if we featured your recipe on our blog? Will be sure to give you a mention and Iink back to your website
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