kalewithlove.blogspot.com Great recipes! I made a few additions because I like mine a little more tangy.
Roasted Butternut Squash Kale Salad
1 butternut squash
3 C kale, removed from stem and torn into bite-size pieces
1/4 C raisins
3 Tbsp extra virgin olive oil
1 Tbsp sesame oil
1 Tbsp sesame seeds ( I used toasted sesame seeds)
(my additions-2 Tbsp. apple cider vinegar; 1/4 tsp. sea salt)
*Preheat oven to 400 degrees; peel and cube butternut squash.
*Put squash in shallow pan and sprinkle with sesame oil and cinnamon (approx. 1-2 tsp.) Cook for 30 minutes; stir after 15 minutes.
*While squash is cooking, combine kale, raisins, olive oil, sesame seeds, vinegar and salt in bowl. Cover and let sit in refrigerator.
*When squash is done, let cool and toss with kale salad. Serve chilled.
I always buy organic kale because it is one of the "dirty dozen" in terms of having the most pesticides. If I can't find organic kale I won't buy it.