Autumn Kale Salad
Servings: 2 large salads or 4 small salads Ingredients: 1 bunch of kale, chopped and stems removed 1 butternut squash, cubed 1 bunch asparagus, chopped in 1 inch segments 1/2 Cup slivered almonds Juice of 1 small lemon 3 tablespoons olive oil Kosher salt and fresh ground pepper, to taste Optional: grated Parmesan, feta crumbles or vegan cheese crumbles Directions: 1. Preheat oven to 425 degrees. Place cubed butternut squash and asparagus segments in one layer on a baking shee