1 bunch of lacinato kale, (you can substitute dino kale) about 3 cups when shredded

1 TBS 2 tsp fresh lemon juice

2 TBS good quality olive oil, divided

2 TBS Susquehanna Mills Sunflower Oil

2 tsp Falling Bark Farms Shagbark Hickory Syrup

1 kabocha squash, or other winter squash

1/3 cup of slivered almonds, toasted

1/3 cup crumbled aged cheddar, such as Cabot Clothbound Cheddar

J.Q. Dickinson Salt-Works finishing salt to taste

Freshly ground black pepper

Wash and dry the kale leaves. Fold leaves in half lengthwise and remove the rib so only the tenderest part remains in the leaf. Slice the leaves into 1/4 “ shreds. Place in a mixing bowl. Mix the lemon juice and syrup in a bowl. Add the 1 TBS of olive oil and the sunflower oil and mix well. Immediately pour onto the kale. Using your hands gently massage the dressing into the kale for about 30seconds. Cover and refrigerate for several hours. Preheat the oven to 375 degrees. Peel, seed and cut up the squash into ½” cubes. Place in a large bowl and toss with 1 Tbs of olive oil. Spread on a baking sheet. Sprinkle with salt and pepper. Roast the squash for about 30 minutes until it is just tender and the edges are browned. Stir once after 20 minutes. Let it cool. Set 1 ¼ cups of the squash aside for the salad and save the remaining for other uses. Toast your almond slivers for 6-8 minutes in the same oven until lightly browned. When you are ready to serve the salad place the marinated kale in a serving bowl. Add the squash, almonds and cheddar cheese. Toss well. Sprinkle with salt to taste. Toss again and serve. If you have leftovers this salad will keep overnight and will be just as delicious the next day.

4 servings, as a side dish, or 2 as a main course