1/2 cup cubed butternut squash, or other winter squash
extra-virgin olive oil
salt and freshly ground pepper
1 bunch kale, ribs removed and finely sliced (about 2 1/2 cups)
1/4 cup almonds, roughly chopped
1/4 cup grated aged cheddar
Fresh lemon juice
Parmesan or pecorino cheese for shaving (optional)
- Pre-heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Line a baking sheet with parchment paper, and spread squash on a baking sheet. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes.
- In a large mixing bowl, combine the kale with the almonds, cheddar, and squash. Season to taste with lemon juice, olive oil, salt, and pepper.
- Divide salad between two plates. Garnish with shaved parmesan or pecorino cheese, if desired. Serve warm or at room temperature.