Massaged Kale Salad

For the dressing

• 1 1/2 T olive or walnut oil (also could use a combination)
• 1 1/2 tsp balsamic vinegar
• 1 tsp red wine vinegar
• 1 tsp Dijon mustard
• 1/4 tsp honey
• salt and pepper to taste

Whisk last five ingredients until combined. Slowly drizzle in the oil while whisking until fully emulsified. 

• 1/2-3/4 cup cubed butternut squash or sweet potato
• oil
• salt and pepper
• 1 clove garlic, minced
• several big handfulls of raw kale, chopped
• lemon juice
• feta cheese (optional)
• walnuts (optional)
• craisins (optional)
• pomegranate arils (optional)
• roasted beets (optional)

Lightly toss the squash with oil, minced garlic, salt, and pepper. Roast at 400 until creamy and slightly caramelized. In a large bowl, combine kale, a sprinkle of salt and a drizzle of lemon juice. Massage kale until wilted and tender (it will reduce in size by about half). In serving bowl, toss kale with desired amount of dressing and add squash and any other ad-ins you want. I like to add feta, walnuts, pomegranate seeds, or roasted beets (but not all at once).