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Kale Salad with Butternut Squash and Almonds
Ingredients
  • 8 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • ½ medium shallot, minced
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 ½ cups ½-inch cubed butternut squash
  • 1 bunch kale, stems removed, cut into ½-inch wide ribbons (about 5 cups)
  • ¾ cup whole almonds, toasted, coarsely chopped
  • Parmesan (for shaving)
Steps
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