1butternut squash (medium)peeled, seeded, and cut into half-inch cubes (see note)
1red onion (large)diced
1bunchkale leavescut into half-inch slices
½cupgoat cheeseavocado for a plant-based option
Preheat the oven to 400 degrees.
Toss the squash and onion with 1.5 Tbsp olive oil, place in a roasting pan or on a foil-lined baking sheet and roast, turning occasionally, for about 35 minutes, until squash is tender.
While the squash cooks, pour balsamic vinegar into a small saucepan and lightly simmer on very low heat until it is reduced by about half. Don’t worry if it seems too thin – it will thicken quite a lot as it cools.
Saute kale in 0.5 Tbsp olive oil just until slightly wilted, about one or two minutes, tossing regularly. Transfer kale to your salad bowl and allow to cool.
When the squash and onions are ready, add them to the kale.
Top the salad with the arugula and toss, seasoning with salt and pepper to taste.
Crumble goat cheese over the salad (or toss with avocado) and drizzle with the balsamic reduction.
Note: If you have extra squash, go ahead and roast it at the same time, then keep it in a plastic container in the fridge for a few days so it’s ready to add to a salad the next day, or to use in a pasta dish, frittata, or stir-fry.