Curly Kale Salad with Roasted Butternut Squash and Shallots
6 c butternut squash, peeled & cut into 1/2" cubes
3 - 4 large shallots, peeled and sliced very thinly into rings
3 T EVOO (extra virgin olive oil) divided
Freshly ground black pepper
10 - 12 c curly kale, cleaned, with stems torn away and torn or cut into bite size pieces
1/4 c freshly squeezed lemon juice
1/4 c EVOO
1/2 t sea salt
1/4 t freshly ground pepper
1/3 c toasted pumpkin seeds (or toasted walnut pieces)
4 oz. crumbled Feta or other goat cheese
1/3 c dried cranberries
1. Preheat oven to 350. Use 2 non-stick baking sheets or line with parchment paper. Spread out butternut squash on one sheet and the shallot rings on the other. Drizzle each with 1 1/2 T EVOO, sprinkle with sea salt & pepper, and toss well to cover. Roast until golden: squash for 45 minutes and shallots for 30 minutes, tossing halfway through cooking time.
2. Place kale in 4 quart serving bowl. In a small mixing bowl, whisk together dressing ingredients. Pour dressing over kale, and mix with your fingers, squeezing and massaging the dressing into the kale leaves. Let stand for 30 minutes.
3. Add butternut squash and shallots to the dressed kale and toss. Add any of the optional ingredients at this time and toss again.
Serves 10 - 12 as a side salad or 8 as a main dish.