Food & Cooking Recipes Salad Recipes Lacinato Kale Salad with Roasted Squash 3.5 (77) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 5, 2021 Rate Print Share Prep Time: 20 mins Total Time: 1 hr Servings: 8 Yield: 12 cups This salad is great for entertaining, because you dress it ahead of time. Ingredients 1 pound peeled and seeded butternut squash, cut into ½-inch cubes (about 4 cups) 3 tablespoons extra-virgin olive oil Sea salt Freshly ground black pepper 4 large shallots, thinly sliced (1 ½ cups) ¼ cup fresh lemon juice 3 tablespoons flaxseed oil 1 ½ bunches Lacinato kale, washed and patted dry 4 ounces aged goat cheese, shaved or crumbled ⅓ cup toasted hazelnuts (1 ½ ounces), roughly chopped Directions Preheat oven to 350 degrees. Place squash on a parchment-lined baking sheet. Drizzle with 1 1/2 tablespoons olive oil, and sprinkle with a pinch of sea salt and pepper; toss well. Roast until golden brown, tossing halfway through, about 45 minutes. Meanwhile, place shallots on a parchment-lined baking sheet, and drizzle with remaining 1 1/2 tablespoons olive oil, and sprinkle with a pinch of salt and pepper. Roast until brown, tossing halfway through, about 30 minutes. In a large salad bowl, combine lemon juice, flaxseed oil, 1/2 teaspoon salt, and a pinch of pepper. Cut 2 inches off bottom of kale, and slice leaves crosswise into 3/4-inch ribbons (you should have 12 cups loosely packed kale); add to salad bowl. Toss kale with dressing, squeezing until leaves are soft. Let stand for at least 30 minutes. Add vegetables, cheese, and nuts to kale. Toss well to combine. Marcus Nilsson Originally appeared: Martha Stewart Living, January 2012 Rate It Print