Winter Kale Salad


Serves 2


  • For the kale, remove the rib and thinly slice the leaves. Place the greens in a medium bowl and toss with a little salt and olive oil. Lightly massage the greens to tenderize. Set aside.
  • Preheat your oven to 400°F. Halve and seed the delicata. Slice half inch pieces. Toss with about 2T olive oil, salt, and pepper. Spread on a sheet pan and roast, flipping after about 10 minutes, until both sides look toasty and the squash is tender. Cool to room temp.
  • In a small bowl make the dressing, stirring together 4T olive oil, honey, vinegar, lemon juice, and salt and pepper to taste.
  • Add the cranberries, toasted nuts, and dressing to the kale. Add the squash and toss lightly! Gently garnish with as much chevre as you like. 
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