Directions

1. Bunch of Tuscan Kale , 2 each
2. Destem kale. Wash and dry thoroughly
3. Cut into 1” x 1” and place into a large bowl

1. Medium sized butter nut squash, peeled and diced ½”x ½” cube , 1 each
2. Light Olive Oil , 1 each
3. Kosher Salt , 1 each
4. Preheat oven to 350F
5. Toss all together in a bowl
6. Transfer onto a parchment-lined sheet tray and roast in the oven for about 10-12 minutes or until the squash is tender, Chill

1. In a large non-stick skillet, render the bacon over medium heat
2. Once bacon is brown, add onions and black pepper. Cook until onions are soft. About 5 minutes
3. Once onions are soft, remove the pan from the heat. Add vinegar (do not breathe in the vinegar as the smell can be very pungent), salt and oil.
4. Cool to room temperature

1. Combine Kale, Butternut Squash, and Cheese. Pour Bacon Vinaigrette over all the ingredients and toss very well to thoroughly combined.