Baby Kale Salad with Roasted Winter Squash

By Stef Angstadt

kale salad

1/3 pound bag of baby Tuscan kale, coarsely chopped
1 winter squash, cubed and roasted in olive oil until tender
the juice of 1 lemon
1/4 cup olive oil
2-3 tbsp red wine or sherry vinegar
salt and pepper

1. Whisk together the lemon juice, olive oil, vinegar and salt and pepper. Drizzle the dressing over the kale in a large bowl and mix well.Cover with plastic wrap and marinate in fridge for 1 hour.
2. Top with roasted squash. Also pairs nicely with pine nuts and goat cheese.

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