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Ingredients
Method
- 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
