Kale Salad with Roasted Beets & Squash

This is a great salad to have during the colder months of the year.

Roasting beets takes time, but is so worth it.  I'll often roast beets in my toaster oven, set on a timer, overnight.

The recipe is for 2 people and takes about 2 1/2 hours to prepare.

Ingredients:
-2 beets
-1/2 lb butternut squash
-1/2 bunch of kale
-1/4 c walnuts
-1/2 TBS extra-virgin olive oil for roasting squash
-1 1/2 TBS extra-virgin olive oil for vinaigrette
-1 TBS balsamic vinegar
 
Steps:
1) Roast beets and squash
-Cover beets in tin foil. Roast in 375-400 degree oven for about 2 hours. 
-Remove tin foil and allow to cool.
-Chop squash into 1 inch pieces. (I buy pre-peeled squash.)
-Combine squash and EVOO on roasting pan.
-Roast at 375-400 degrees for about 20 minutes. Stir after 10 minutes to avoid burning.
-Take skin off beets.  If you've roasted them for long enough, it should slip off easily.
-Chop beets into small 1/2 inch pieces
 
2) Toast walnuts
-Place walnuts on baking sheet in 375 degree oven for about 5 minutes.
-Check frequently to avoid burning.

3) Chop kale into small pieces
 
4) Make vinaigrette
-Whisk together EVOO and balsamic vinegar in large bowl
-Season with salt and pepper

5) Combine
-Add kale, squash, beets & walnuts to bowl

Enjoy!