Athlete Food Harvest Salad

Athlete Food Harvest Salad

**The following filled my salad bowl (see photo above). You may want to double this if you are serving a kale-loving family of 5 or more. 

1 large bunch of Lacinato kale (it's the dark green variety with the flat leaves)

spicy roasted butternut squash

1/2 cup sharp white cheddar cheese, cut into small squares

1 chopped, skin on apple

1/4 cup sunflower seeds

juice from half a lemon

2 teaspoons olive oil 

salt & pepper

Prepare the butternut squash (here's how).

While the squash is cooking, remove the ribs from the kale leaves and slice into shreds. 

Toss the shredded kale with the lemon juice, olive oil, a large pinch of salt and a few grinds of black pepper. Set aside. 

When the squash is cooked and cooled to room temperature, toss together the remaining ingredients. 

Make ahead: this entire salad can be prepared ahead of time. For best results, keep the kale mixture separate and toss in the squash, apples and cheese just before serving. Make sure to arrange a few of the butternut squash pieces on top of the salad to entice the kale salad doubters. If you make the salad ahead and store in the refrigerator, take it out in time to warm up to room temperature.  

One more thing: We like this salad as is, with just the lemon juice and olive oil as dressing. If you are less of a salad minimalist, try tossing in this shallot vinaigrette.