Preheat oven to 350 degrees. Place squash on a parchment-lined baking sheet. Drizzle with 1 1/2 tablespoons olive oil, and sprinkle with a pinch of sea salt and pepper; toss well. Roast until golden brown, tossing halfway through, about 45 minutes.
Meanwhile, place shallots on a parchment-lined baking sheet, and drizzle with remaining 1 1/2 tablespoons olive oil, and sprinkle with a pinch of salt and pepper. Roast until brown, tossing halfway through, about 30 minutes.
In a large salad bowl, combine lemon juice, flaxseed oil, 1/2 teaspoon salt, and a pinch of pepper. Cut 2 inches off bottom of kale, and slice leaves crosswise into 3/4-inch ribbons (you should have 12 cups loosely packed kale); add to salad bowl. Toss kale with dressing, squeezing until leaves are soft. Let stand for at least 30 minutes.
Add vegetables, cheese, and nuts to kale. Toss well to combine.
Yea! Love kale and squash!
For more great kale and superfood recipes check out http://www.kalesuperfood.com :)
This salad is great! The roasted vegetables add a wonderful sweetness. I used toasted walnuts and manchego choose, and they were great substitutions. I'm going to make it again for a Super Bowl party for a healthy side dish.
This salad is fabulous! I have only had kale once and wasn't impressed at all. I decided to give this a try and was so happy. I couldn't find flax seed oil, so I just used olive oil. I have made it twice now, my husband even likes it. I am going to make it again tonight and will be using toasted almonds instead of hazelnuts this time.