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8 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 medium shallot, minced
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1 1/2 cups 1/2-inch cubed butternut squash
1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
3/4 cup whole almonds, toasted, coarsely chopped
Parmesan (for shaving)
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1st Keep
 Breanne_Speight
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