Meatless Monday Kale Butternut Squash salad:

Kale Salad

Recipe and Photo Courtesy of Clean Plates

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Inspired by and adapted from The Clean Plates Cookbook

Serves 2

Ingredients

•      3⁄4 cup diced kabocha or butternut squash

•      2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided, or more to taste

•      2 1⁄2 cups chopped or shredded kale, ideally Tuscan or black kale

•      1⁄4 cup whole almonds, toasted

•      1⁄4 cup crumbled aged Cheddar cheese, such as Cabot Clothbound Cheddar

•      1 tablespoon freshly squeezed lemon juice, or more to taste

•      Fine sea salt to taste

•      Freshly ground black pepper to taste

•      Pecorino or other hard cheese, for shaving (optional)

Directions

1.     Preheat the oven to 375°F/190°C.

2.     In a medium bowl, combine the squash and 11/2 teaspoons of the oil. Arrange in a single layer on a small, rimmed baking sheet and bake until tender, 10 to 12minutes. Set aside to cool to room temperature.

3.     In a large bowl, combine the squash, kale, almonds, and Cheddar cheese. Add the lemon juice and remaining 2 tablespoons of oil and toss to combine. Add more lemon juice, more oil, and salt and pepper to taste.

4.     Arrange the salad on plates or a platter, garnish with shaved pecorino cheese (if using), and serve.

Source:  http://www.takepart.com/photos/meatless-mondays/kale-and-butternut-squash-salad?cmpid=foodinc-fb