Wilted Kale Salad with Butternut Squash, Roasted Shallots and Feta

Ingredients

• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 5 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 cups butternut squash
• peeled and cut into 1/2-inch dice
• 3 medium shallots
• quartered
• 2 bunches of kale
• rinsed and dried
• ribs and stems removed
• leaves thinly sliced crosswise
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat the oven to 425.
2. Line a baking sheet with foil.
3. In a small bowl, whisk together the vinegar, mustard and 3 tablespoons of the olive oil for the dressing.
4. Season with salt and pepper and set aside.
5. Combine the squash, shallots and 2 tablespoons of olive oil in a medium bowl and toss to combine, then season to taste with salt and pepper.
6. Spread the squash and shallots on a single layer on a baking sheet and roast, turning occasionally, until the squash and shallots are tender and lightly golden, about 30 minutes.
7. Remove from the oven and place directly into a large bowl.
8. Add the kale and dressing to the squash and shallots.
9. Toss thoroughly, then place the mixture in a serving bowl, top with the feta cheese, and serve.