1 large bunch Lacinato kale (about 1lb.)

1 lb. winter squash – Delicata, dumpling, butternut, Red Kuri, Green Kuri

¼ C olive oil

1 t ground cumin

Sea salt

¼ C pumpkin seeds or pepitas

3 oz. crumbled goat cheese or blue cheese

Dressing

1 C plain yogurt

1 T fresh lemon juice

1 T almond butter (can substitute tahini)

½ – 1 T chipotle in adobo sauce, minced

1 small clove garlic, minced

1 t sweet paprika

Sea salt and pepper

Preheat the oven to 425°F. Cut open and seed the squash (peel if using butternut, but the others do not need peeling), and cut into 1-inch pieces. On a large rimmed baking sheet, toss the squash with ¼ cup of olive oil, cumin and 1 teaspoon of salt. Bake for about 30 minutes, until tender and just browned in spots; remove from the oven and let cool.

Meanwhile, in a small food processor or in a medium bowl, whisk together the dressing ingredients; the chipotle peppers are quite hot, so adjust the amount to your liking.  Season with salt and pepper.

Wash, pat dry and strip the ribs from the kale. Discard the ribs, stack and cut the kale into thin strips to produce ribbons; transfer the cut kale to a large mixing bowl and mix well with half the dressing. Let the kale sit at room temperature for at least 30 minutes to marinate and soften. (You can also mix the kale and dressing in a large resealable plastic bag, turning the bag over several times to accelerate the marinating.)

Before serving add the cooked squash cubes, and toss again, adding more dressing if necessary. Top the salad with crumbled goat cheese or blue cheese and pumpkin seeds. Serves 4-6. (Make Ahead: the dressing can be refrigerated for up to 5 days.)