Charred Kale Salad

The Salad:

1 lb. “washed and dried” stemmed Kale (1 or 2 bunches)
1 “cubed” roasted butternut squash (See recipe on website)
1 small garlic clove
1 ripe (but firm) avocado (“sliced”)
½ cup cherry tomatoes (“halved”)
3 tablespoons grapeseed or other “divided” high-heat oil
2 tablespoons “shaved” Parmesan
¼ teaspoon salt or to taste

The Salad Dressing:

2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
¼ teaspoon salt
1 large garlic clove (grated or pressed)

In a small bowl, place the lemon juice, garlic, and salt.
Then, slowly whisk in the olive oil until thoroughly mixed.

From each kale leaf, cut off the stem and its central rib before placing it in a large bowl. Lightly mix in a small bowl or cup ¼ teaspoon of salt and 2 tablespoons of grapeseed oil. Toss this mixture into the bowl until the kale is evenly coated.

Grill the Kale:

Grill the kale leaves until golden brown on each side (about 45 seconds per side). This grilling should be done in batches. Now, chop the leaves into bite-size pieces and place them in a large bowl. Add cooled butternut squash cubes, tomatoes, and cheese. Lightly toss the dressing into the bowl to evenly coat the kale.

For serving, place the kale on a platter and garnish with fresh avocado.

Diva Tips:

• To simplify things, prepare the butternut squash ahead of time and refrigerate. Pre-cooked and packaged squash works well, too.
• Toasted pine nuts are a delicious addition to this salad. Place in a skillet (over medium heat) grapeseed oil, a pinch of sea salt, and the nuts. Cook until golden brown while gently stirring.