Massaged Kale Salad with Roasted Squash, Goat Cheese, and Pepitas

Directions

1. 1
   Preheat oven to 400 degrees F.
2. 2
   Toss the onion and squash with 2 tablespoons of olive oil and arrange on a large baking sheet - spread out enough that nothing is over crowded.
3. 3
   Season to taste with salt and pepper.
4. 4
   Roast on the center rack of the oven for 20 minutes, or until the squash and onions are tender and lightly golden.
5. 5
   Remove from the oven and set aside, keeping them at room temperature.
6. 6
   In a large mixing bowl, add the kale, half the balsamic vinegar, a tablespoon of olive oil, and salt and pepper to taste.
7. 7
   Massage the kale, using your hands, until it begins to soften and wilt, about 3 minutes.
8. 8
   Set aside.
9. 9
   Combine the remaining balsamic vinegar, the agave, and salt and pepper (to taste).
10. 10
    Slowly pour in up to 3 tablespoons of olive oil (add the oil according to your personal taste preferences, such as if you like the dressing more or less acidic) while whisking.
11. 11
    Pour the dressing over the kale and toss.
12. 12
    Place the kale on a large platter or in a big, shallow bowl.
13. 13
    Arrange the roasted onion and squash on top.
14. 14
    Sprinkle with the goat cheese and pepitas.