Genius Kale Salad
1 cup butternut squash, cut into bite-sized pieces OR asparagus, cut into 1/2″ lengths*
1 bunch lacinato kale, ribs removed and finely sliced, about 2 1/2 cups
1/4 cup almonds, cut roughly in half
1/4 cup crumbled or finely chopped sharp cheddar cheese
Fresh lemon juice
Heat oven to 425 degrees F. Toss squash cubes with just enough olive oil to coat and season with salt and pepper. Spread in a single layer on a baking sheet (lined with parchment paper for easier clean-up). Roast the squash for about 30 to 40 minutes*, turning with a spatula occasionally, until tender and browned. Set aside to cool.
Toast almonds on a baking sheet in same oven for about 10 minutes. Let cool. Watch them to make sure they don’t burn.
In a small bowl, mix together 1 Tbsp. lemon juice with 2 Tbsp. olive oil.
In a large mixing bowl, toss the kale with the almonds, cheddar cheese and squash. Add the lemon juice/olive oil mixture and toss gently. Season to taste with salt and pepper and divide between 2 salad plates.
*Roast the asparagus about 20 minutes. They won’t brown like the squash.
Serves 2 generously
WW Points per serving: 7