Butternut squash and warm kale fall salad from Runner's world.

Nate and I have been eating this up.  We love it.  We sub out goat's cheese and add feta instead.





http://www.runnersworld.com/recipes/butternut-squash-and-kale-warm-fall-salad

Butternut Squash and Kale Warm Fall Salad
What you'll need:
2 large bunches of kale
1 small butternut squash
1/8 red onion
1 clove garlic
¼ cup of chopped walnuts
5 tbsp olive oil, divided
2 tsp apple cider vinegar
½ tsp Dijon mustard
¼ tsp cayenne pepper
2 tbsp goat cheese (honey goat cheese adds a nice sweetness)
Salt and pepper
How to make it:
1. Preheat oven to 450 degrees.
2. Peel butternut squash, remove pulp, and cut into ½-inch chunks.
3. Toss chunks in a bowl with a tablespoon of olive oil. Spread out on a foil-lined baking sheet.
4. Bake for 17 minutes, until tender and starting to brown.
5. While squash is baking, wash kale and allow to dry. Toast walnuts for 2 minutes in a small oven-safe pan.
6. For dressing, combine vinegar, mustard, a teaspoon of salt, cayenne pepper, and a generous amount of fresh-ground black pepper in a small bowl. While whisking, drizzle in 2 tablespoons olive oil.
7. Mince garlic clove, and add to dressing.
8. Remove stems from kale, and chop into 1 to 2-inch pieces.
9. Heat 2 tablespoons olive oil in a large, non-stick sauté pan over medium-high heat.
10. Add kale, and stir constantly. Cook for 5 minutes until kale is bright green and slightly wilted.
11. Remove from heat, transfer kale to a large bowl and toss with dressing, onions, walnuts, and a small pinch of salt.
12. Pile salad in center of plates. Top with butternut squash and crumbled goat cheese. Recipe feeds two.