This hearty salad is also excellent topped with fresh fall apples!
½ cup cubed Delicata squash
1 bunch Lacinato kale, ribs removed and finely sliced
¼ cup almonds, chopped
¼ cup crumbled high-quality cheddar cheese
Extra-virgin olive oil
Sea salt and fresh ground pepper
Fresh lemon juice
Grana cheese, for shaving
1. Heat oven to 425°. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet, leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 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.
2. In a large mixing bowl, toss the kale with the almonds, cheddar and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
3. Place salad greens in large serving bowl. Garnish with shaved Grana cheese, if desired, and serve.