Northern Spy'S Kale Salad

• 1/2 cup cubed kabocha, butternut, or other winter squash
• Extra-virgin olive oil
• Salt and freshly ground pepper
• 1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
• 1/4 cup almonds, cut roughly in half
• 1/4 cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar -- if you can't find aged cheddar, use Parmesan)
• Fresh lemon juice
• Pecorino or other hard cheese, for shaving (optional)

1. Heat oven to 425u0b0 F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
2. In a large mixing bowl, toss the kale with the almonds, cheddar and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
3. Divide salad between two plates or shallow bowls. Garnish with shaved pecorino cheese, if desired, and serve.

cubed kabocha, extravirgin olive oil, salt, kale, almonds, cabot clothbound cheddar, lemon juice, hard cheese

Taken from food52.com/recipes/15584-northern-spy-s-kale-salad (may not work)