BUTTERNUT SQUASH, PLUM, AND KALE SALAD

I think the secret to making a great kale salad is to toss it with the vinaigrette for about fifteen minutes before you serve it. Also, you can switch out the plum with peaches or whatever stone fruit pleases you. You can even use grapes or dried cranberries instead. For the cheese, go with whatever cheese you like and feel free to switch out any of the ingredients as you please. You’re the one eating it so make it with your favorite ingredients. The almonds can be switched out with candied walnuts too!

Butternut Squash, Plum, and Kale Salad

Source: Lo Huynh (4 servings)

Ingredients:
½ bunch kale, ribs removed and thinly sliced
1 each plum, thinly sliced wedges
1 each tomato, cut into wedges
¼ each red onion, julienned
2 strips bacon, cut into 2 inch pieces and fried until crispy
2 each eggs, hard boiled and cut in half
3 tablespoons Danish blue cheese, crumbled
¼ cup almonds, toasted

¼ pound butternut squash, roasted and cut into wedges
1 tablespoon extra virgin olive oil
tt sea salt
tt freshly ground black pepper

Dressing:
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon honey
1 teaspoon fresh thyme
tt sea salt
tt freshly ground black pepper

Directions:
1. Roast the butternut squash by drizzling with some extra virgin olive oil, season with sea salt and freshly ground black pepper and bake at 425 degrees Fahrenheit for about 30 minutes. Once the butternut squash is cool, cut into wedges and set aside.
2. In a mixing bowl, whisk the dressing ingredients together. Toss the kale with the dressing and let this sit in the fridge for 15 minutes.
3. After 15 minutes, toss the kale with the plum, butternut squash, tomatoes, and red onions.
4. Garnish the salad with the bacon, Danish blue cheese, almonds, and top the salad with the hard boiled egg.