Lacinato Kale Salad with Roasted Squash
Ingredients
- 1 pound peeled and seeded butternut squash, cut into ½-inch cubes (about 4 cups)
- 3 tablespoons extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- 4 large shallots, thinly sliced (1 ½ cups)
- ¼ cup fresh lemon juice
- 3 tablespoons flaxseed oil
- 1 ½ bunches Lacinato kale, washed and patted dry
- 4 ounces aged goat cheese, shaved or crumbled
- ⅓ cup toasted hazelnuts (1 ½ ounces), roughly chopped
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