1 pound winter squash, like acorn or honeynut, peeled and seeded

Olive oil

Salt and pepper

1 large bunch kale (about 3/4 pound), chopped very small

1/2 cup dried cranberries

1/2 cup walnuts, toasted and chopped (optional)

3 tablespoons cider vinegar

1 tablespoon minced shallot

1/2 teaspoon Dijon mustard

1/2 teaspoon honey

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Cut the squash into thin (about 1/4″ thick) slices.  In a large saute pan, heat 1 teaspoon olive oil over medium heat.  Add the sliced squash so they are in a single layer and season with salt and pepper.  Cook the squash until fully browned – about 4-5 minutes on the first side, flip, then another 2 minutes on the opposite side.  Repeat with remaining squash, if not all were able to fit in the pan.

In a small or medium-sized jar (with a lid), combine all the vinaigrette ingredients: vinegar, shallot, Dijon, honey, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/3 cup olive oil.  Shake well to combine.  

In a large bowl, combine the squash, kale, dried cranberries and walnuts (if using).  Add dressing to taste (you may not use all of it).  Stir well to combine and serve, seasoning to taste with additional salt and pepper.  Leftover dressing can be stored in the refrigerator for up to 3 days.

Note:  This recipe serves 4 as a side salad