Kale Salad With Butternut Squash And Almonds

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Bon Appetit
Nutrition per serving    (USDA % daily values)
CAL
455
FAT
132%
CHOL
0%
SOD
4%

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Ingredients for 4 servings

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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