Kale Salad with Butternut Squash and Almonds

Ingredients

• 8 tablespoons extra-virgin olive oil
• 3tablespoons balsamic vinegar
• 1/2 medium shallot, minced
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 1/2cups of 1/2-inch cubed butternut squash
• 1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
• 3/4 cupwhole almonds, toasted, coarsely chopped
• Parmesan (for shaving)

Preparation

• Preheat oven to 425°. Line a baking sheet with foil. Whisk 5 Tbsp. oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp. oil in a medium bowl and toss to combine; season with salt and pepper. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes. Let cool slightly.
• Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1–2 minutes. Remove from heat; add 3–4 Tbsp. dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes.
• Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.

Read More http://www.bonappetit.com/recipes/2012/02/kale-salad-with-butternut-squash-and-almonds#ixzz2DRzaYOsa