Fall Is...Almost in the Air!

Pinterest is blowing up with Pins related to all things Fall...Pumpkin Spice Lattes are back as of yesterday at Starbucks....and I've been asked to submit my Holiday time off requests at work by this Friday - Fall is definitely on the horizon!  Refinery29 recently shared a wonderful and healthy recipe for a Roasted Squash & Kale salad that sounds like it would be the perfect Thanksgiving side dish!  Check it out below...

Photo courtesy of Refinery29.com - Recipes by Piera Gelardi, Photographed by Janelle Jones

Roasted Squash & Kale Salad
(recipe from Refinery29)

Ingredients 

- 1 medium butternut squash
- 1 bunch Lacinato kale
- 1 shallot, sliced
- Extra-virgin olive oil
- Parmesan cheese for topping


Dressing

- 1 shallot, minced
- 3 tbsp red wine vinegar
- 1/3 cup olive oil

- Preheat the oven to 350. Peel the squash and scoop out seeds & pulp.  
- Slice into 1/2-inch wedges and lay in a baking pan. Top with sliced shallots.
- Drizzle the squash with a little olive oil — just enough to lightly coat. Add salt & pepper to taste (but go easy!)
- Roast until the color deepens and the squash is soft with lightly toasted edges. (Basically, when it looks amazing.)
- While the squash is roasting, prep the rest. First, cut kale from the stem and slice the leaves into wide strips.
- Next, whisk together all dressing ingredients, and use your hands to toss it with kale. Massage the leaves between your fingers — this softens the texture and really lets the flavor absorb.
- Cut cheese into thin (but bite-able) slices. We recommend splurging on a slightly fancy-pants Parmesean — a different kind of superfood.
- While squash is still warm, toss with the kale and cheese, letting the dressing get evenly coated. Now, lick your fingers and serve this beauty up!