INGREDIENTS
1 lb
Butternut squash
1 1/2
bunches Lacinato kale
4
Shallots, thinly sliced (1 1/2 cups), large
1/4 cup
Lemon juice, fresh
1
Black pepper, Freshly ground
1
Sea salt
3 tbsp
Flaxseed oil
3 tbsp
Olive oil, extra-virgin
1
toasted hazelnuts (1 1/2 ounces), toasted
4 oz
Goat cheese, aged