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Kale and Brussels Sprout Salad with Roasted Butternut Squash


Serves 8-10


1 medium butternut squash, seeded and cut into 1/2-inch cubes
1/4 cup fresh lemon juice
2 tbsp Dijon mustard
1 tbsp minced shallot
1/4 tsp kosher salt, plus more for seasoning
freshly ground black pepper
2 large bunches of Tuscan or lacinato kale (1 1/2 lb), center stem discarded, leaves thinly sliced
12 oz brussels sprouts, shredded
1/2 cup extra-virgin olive oil
1/3 cup roasted salted almonds, with skins, coarsely chopped
1 cup finely grated parmiggiano-reggiano



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