Roast Butternut Squash Salad

What a great salad

This is a great way to use butternut squash and leftover croutons. Don’t omit the anchovy in the dressing.

Roast Butternut and Kale Salad

• 1 butternut squash
• 1 tbsp sesame seeds
• 2 tbsp minced fresh ginger
• 2 cups homemade croutons
• 4 cups hand torn kale
• 1 tbsp Dijon mustard
• 1/3 cup olive oil
• 4-6 tbsp sherry
• 1 anchovy
• Salt/pepper

Skin squash and cut into large bites. Toss with 2 tbsp olive oil, sesame seeds and ginger. Roast at 375 degrees until beginning to brown, but before it gets too mushy. Remove from heat and let cool to room temperature. Blend mustard, anchovy, oil and sherry until smooth and season with salt and pepper. Toss kale with dressing. Before serving mix in croutons and squash and toss together again.