Kale and butternut squash salad

• bunch chopped kale
• 1 1/2 butternut squash cubed
• 1/2 shallot minced
• 8 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tsp dijon mustard
• 1 salt and pepper to taste
• 1 parmesan cheese

1. Preheat oven to 425
2. toss cubed butternut squash with 2 tablespoons of olive oil season with salt and pepper to taste
3. Line baking sheet with foil and bake butternut squash for approximately 20 min until tender and lightly golden let cool down
4. Whisk 5 tablespoons of olive oil, vinegar shallot and dijon mustard in a small bowl season with salt and pepper to taste
5. Heat 1 tablespoon of olive oil in a large skillet over high heat....Add kale cooking until bright green 1-2 min slightly wilted
6. Remove from heat add 4 tablespoon of dressing toss to coat transfer kale to a baking sheet or bowl to let cool
7. Add kale and squash to a large bowl and top with parmesan cheese and either serve in large bowl or divide in bowls for serving

kale, butternut, shallot, olive oil, balsamic vinegar, mustard, salt, parmesan cheese

Taken from cookpad.com/us/recipes/363755-kale-and-butternut-squash-salad (may not work)