1 large butternut squash diced about 3/4 inch squares.
2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1-2 bunches of kale 2 tablespoons olive oil 2-3 tablespoons lemon juice
Dressing: 1 shallot very thinly sliced 3/4 cup balsamic vinegar 1/4 cup olive oil 1/4 teaspoon salt 1/8 teaspoon pepper Options: 1 tablespoon honey, 1 tablespoon mustard, 1 teaspoon dry herbs (oregano, thyme, basil)
Salad Options: You can add 1.5 cups cooked quinoa to the salad, some toasted nuts or seeds or some cranberries or pomegranate seeds to enrich it, as well as some shredded roast chicken or salmon.
1. Preheat oven to 420 degrees 2. On a large parchment paper lined sheet pan, toss the diced butternut squash with 2 tablespoons oil, salt and pepper. Place in the oven and roast for about 30 minutes, or until the squash has completely softened and has become golden. 3. Meanwhile, wash the kale thoroughly, dry it and rip into bite size pieces, leaving spine out.
4. Massage the kale with the lemon juice, and place in a large bowl. 5. Make the dressing: combine all ingredients in a jar and shake well. 6. To assemble: 10 minutes before serving, combine the kale and squash. Pour dressing over vegetables and toss.