Elise Bauer

INGREDIENTS

4 cups

3/4-inch cubes of butternut squash (from about 1 3/4 pound whole small butternut squash)

1 tsp

olive oil

1 tsp

balsamic vinegar

1/4 tsp

salt

Sprinkling of black pepper

2 tbsp

olive oil

large red onion, quartered and sliced (about 2 cups of sliced red onions)

3 cloves

garlic, minced (about 1 Tbsp)

1 tsp

balsamic vinegar

6 cups

thinly (3/4-inch) sliced kale (center ribs removed) (from about 1 bunch of kale)

1/3 cup

dried sweetened cranberries

1/2 cup

slightly broken up pecans

Salt and pepper