This is a gorgeous, nutrient dense warm salad. It makes a perfect vegetarian meal!
1 organic butternut squash
1/4 cup + 2 tbsp butter, divided
1 large bunch organic kale
2 cloves organic garlic
1/4 cup balsamic vinegar
2 tsp Dijon mustard
1 tsp salt
1/2 cup almonds, chopped
1/2 dried cherries
Wash squash & cut into chunks. Melt butter on a baking sheet while the oven preheats to 400. Toss squash in the butter & bake until tender.
Wash & de-stem kale, tear into bite sized pieces. Mince garlic. Blend vinegar, mustard & salt together in a bowl.
When squash is ready, melt butter in a large skillet. Sauté garlic for 30 seconds, then add kale. Sauté for 2 minutes, just until it turns bright green. Remove from heat, add warm squash, dressing, cherries & almonds & toss to combine.