Kale Salad

Name: Kale Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters toasted almonds, coarsely chopped; 118 milliliters cubed roasted kabocha or butternut squash; 59 milliliters crumbled aged cheddar; 2 servings extra virgin olive oil; 1 juice of lemon; 591 milliliters shredded kale, preferably Tuscan; 2 servings pecorino, optional garnish

You can never have too many main course recipes, so give Kale Salad A mixture of extra virgin olive oil, butternut squash, aged cheddar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet.