Ingredients
- Dressing:
- 1 tsp. sherry vinegar
- 1 Tbsp. olive oil
- ½ tsp. salt
- Salad:
- 1 lb. butternut squash, peeled and cubed
- 2 Tbsp. olive oil
- 2½ tsp. minced garlic
- ½ tsp. minced fresh thyme
- 1 lb. kale, stemmed and chopped
- 1 oz. grated Parmigiano-Reggiano cheese
- ¼ cup chopped toasted walnuts
Tip: Screenshot this list for easy reference while shopping
Instructions
- Whisk together dressing ingredients and set aside.
- Preheat oven to 400ºF.
- Toss squash with oil, garlic, and thyme. Arrange in a single-layer on a foil-lined baking sheet and roast until tender, stirring once or twice (20-25 minutes). Let cool for a few minutes.
- While squash cools, massage kale with dressing until well-coated. Top kale with squash, cheese, and nuts to serve.