The best fall salad

How to Make

Using key seasonal ingredients like squash, kale and cheddar cheese,  this salad is hearty and satisfying

Gather the Ingredients

– ½ cup peeled, cubed squash – Extra-virgin olive oil – 1 bunch kale – ¼ cup almonds, chopped – ¼ cup crumbled or finely chopped cheddar – Fresh lemon juice – Parmesan, Pecorino or other hard cheese

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil. Toss the squash or sweet potato cubes in just enough oil to coat and season with salt and pepper. Spread on the baking sheet, leaving space between the cubes.

Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10 to 15 minutes. Toast the nuts on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.

In a large mixing bowl, toss the kale with the nuts, cheddar and squash. Season to taste with lemon juice, olive oil, salt and pepper. 

Garnish with fresh parmesan, pecorino or nutritional yeast, and serve.