Name: Winter Kale Salad
Yield: 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

Winter Kale Salad

Servings: 8

Author: Chef Gwyn

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

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