Kale and Roasted Butternut Squash Salad

This is a great side dish or a base for a robust chef salad. Massaging the kale with your fingers is critical to getting a soft playable leaf.

4-5 cups chopped kale

1 butternut squash, peeled and diced, about 3 cups

toasted sesame seeds for garnish

Dressing:

1 tsp mustard

2 Tbsp fresh lemon juice

3 Tbsp olive oil

dash salt

freshly ground black pepper

Preheat oven to 425F. Toss the squash together with a dash of olive oil, salt and pepper to taste in a large bowl. Turn out onto a rimmed roasting sheet.

Roast squash for a bout 30 minutes turning once, until browned and cooked through. Allow to cool to room temperature.

Meanwhile, whisk together the dressing in a small bowl. Toss the kale and dressing together in a large bowl. Massage the kale leaves with your fingers to soften the leaves. This is an important step.

Toss the squash with the kale and turn into a serving bowl. Garnish with sesame seeds.

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