Name: Kale Salad With Butternut Squash and Almonds
Cook time: 40 minutes
Yield: 4 Servings
Ingredients: 8 tablespoons extra-virgin olive oil; 3 tablespoons balsamic vinegar; 1/2 medium shallot, minced; 1 teaspoon Dijon mustard; Kosher salt and freshly ground black pepper; 1 1/2 cups 1/2-inch cubed butternut squash; 1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups); 3/4 cup whole almonds, toasted, coarsely chopped; Parmesan (for shaving)

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This peak fall salad is for when you've overdone it on pie.

Recipe notes