Serves 8

1     butternut squash, peel, cut ó”

2 T  olive oil

Salt & pepper

10 c tuscan kale, chopped

½ c  dried cranberries, coarsely chopped

½ c  pumpkin seeds, toasted

½ c  feta cheese, small crumbles

¾ c  vinaigrette (balsamic or champagne)

1. Preheat oven to 400°F

2. Toss squash, olive oil, s&p. Roast for 20 mins, cool

3. Mix kale with 2 T vinaigrette, marinate for 20 mins

4. Toss chopped kale, squash, cranberries, pumpkin seeds, more vinaigrette