Wilted Kale Salad with Butternut Squash, Roasted Shallots and Feta

• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 5 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 cups butternut squash, peeled and cut into 1/2-inch dice
• 3 medium shallots, quartered
• 2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
• 1/2 cup crumbled feta cheese

1. Preheat the oven to 425.
2. Line a baking sheet with foil.
3. In a small bowl, whisk together the vinegar, mustard and 3 tablespoons of the olive oil for the dressing.
4. Season with salt and pepper and set aside.
5. Combine the squash, shallots and 2 tablespoons of olive oil in a medium bowl and toss to combine, then season to taste with salt and pepper.
6. Spread the squash and shallots on a single layer on a baking sheet and roast, turning occasionally, until the squash and shallots are tender and lightly golden, about 30 minutes.
7. Remove from the oven and place directly into a large bowl.
8. Add the kale and dressing to the squash and shallots.
9. Toss thoroughly, then place the mixture in a serving bowl, top with the feta cheese, and serve.

balsamic vinegar, mustard, extravirgin olive oil, kosher salt, freshly ground black pepper, butternut squash, shallots, kale, feta cheese

Taken from www.foodandwine.com/recipes/wilted-kale-salad-with-butternut-squash-roasted-shallots-and-feta (may not work)