Kale Salad With Roasted Squash, Dried Cranberries And Pistachios

• SALAD:
• 1 large butternut squash (2 1/2 to 3 lbs.), peeled, seeded, cut into 1-inch pieces
• 2 tablespoons olive oil
• Salt and pepper
• 1 bunch Tuscan (lacinato) kale
• 1/2 cup shelled, toasted, unsalted pistachios, coarsely chopped
• 3/4 cup dried cranberries
• DRESSING:
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 small shallot, minced
• 2 tablespoons olive oil
• 2 tablespoons vegetable oil
• Salt and pepper

1. Preheat oven to 400u0b0F. In a large bowl, toss squash with oil; season with salt and pepper. Spread out in a single layer on a large rimmed baking sheet. Roast, stirring and turning often, until tender and lightly caramelized, 45 to 50 minutes.
2. Remove stems and large ribs from kale. Working with a few at a time, stack leaves, roll into a long cylinder and cut crosswise into thin ribbons. Place in a large bowl.
3. Make dressing: Combine vinegar, lemon juice, mustard and shallot in a small bowl. Whisk in both oils until emulsified. Season with 1/4 tsp. each salt and pepper.
4. Just before serving, toss kale with dressing. Add squash, pistachios and cranberries. Toss together well and season with additional salt and pepper, if desired.

salad, butternut squash, olive oil, salt, kale, pistachios, cranberries, red wine vinegar, lemon juice, mustard, shallot, olive oil, vegetable oil, salt

Taken from www.myrecipes.com/recipe/kale-salad-roasted-squash-dried-cranberries-pistachios (may not work)