Winter Kale Salad
Servings: 8
Ingredients
- 1 butternut squash peeled & diced
- olive oil
- Kosher salt
- freshly cracked black pepper
- 1 bunch of kale ripped or chopped
- 1 bunch of Tuscan or dinosaur kale ripped or chopped
- 1 head of radicchio torn
- 1/2 C. pecans toasted and chopped
- 4 oz. honey or herbed goat cheese
Instructions
- Place a sheet pan in the oven and preheat to 400
- Toss the butternut squash with olive oil, salt and pepper to coat. Place on the hot sheet pan and roast until fork tender - about 10 minutes. Let cool slightly
- Sprinkle kale with kosher salt and massage the greens to tenderize them. Lightly dress them with some of your choice vinaigrette, tossing well to coat.
- To serve, place a generous base of kale topped with the radicchio, red onion, pecans, butternut squash and goat cheese. Drizzle with a bit more of your vinaigrette
