Kale Salad

I love salad. With this being said,  kale salad was never my go to salad. Well, that was until I discovered this recipe. Hearty, nutritious, and delicious, this beautiful and colorful salad is rich in flavors and textures. Depending on the season, substitute kabocha squash for apricots. Either way, you won't be disappointed and will be making this salad year round.

                                                                            Kale Salad
                                                                          adapted from
                                                                 Food 52 Genius Recipes

Ingredients 
1/2 cup peeled, cubed kabocha, butternut, or other
   winter squash
Extra-virgin olive oil
Salt and freshly ground black pepper
1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and   
   leaves finely sliced,  about 2 1/2 cups
1/4 cups almonds,  cut roughly in half
1/4 cup crumbled or finely chopped Cabot Clothbound Cheddar (or any
   good aged cheddar - if you can't find aged cheddar,  use Parmesan)
Fresh lemon juice
Pecorino or other hard cheese, for shaving (optional)

Directions

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Toss the squash cubes in just enough oil to coat and season with salt and pepper.  Spread on the baking sheet,  leaving space between the cubes. Roast in the oven until tender and caramelized,  about 40 minutes,  tossing with a spatula every 10 to 15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes.  Let cool.

3. In a large mixing bowl,  toss the kale with the almonds, cheddar,  and squash. Season to taste with lemon juice and olive oil (using about 1 tablespoon lemon juice and 2 tablespoons oil). Season with salt and pepper.

4. Divide the salad between two plates or shallow bowls.  Garnish with shaved Pecorino cheese and serve.

follow Anne on Instagram and twitter @AnneFretz