1/2 cup peeled, cubed butternut squash
Extra virgin olive oil
Salt and freshly ground pepper
1 bunch kale (lacinato or dinosaur), ribs removed, leaves finely sliced, about 2 1/2 cups
1/4 cup almonds, cut roughly in half
Fresh lemon juice
Parmesan or pecorino cheese
Heat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Toss the squash cubes in just enough oil to coat, and season with salt and pepper. Spread on the baking sheet, leaving space between each piece. Roast in the oven until tender and caramelized, 30 to 40 minutes, tossing with a spatula every 10 to 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.
Reduce oven heat to 350 F. Spread kale on baking sheet or sheets, and roast until crispy, about 10 minutes.
In a large mixing bowl,toss the kale with the almonds and squash. Season to taste with lemon juice and olive oil, using about 1 tablespoon lemon juice and 2 tablespoons oil. Season to taste with salt and pepper.
Divide the salad between two bowls. Garnish with shaved cheese and serve.
Serves 2.
From Food52 Genius Recipes by Kristen Milgore, via 101 Cookbooks, with changes
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