2 handfuls kale
1 medium shallot, sliced
1/2 butternut squash, diced
1/4 cup dried cranberries
1/4 cup toasted walnuts
1 Tbsp extra virgin olive oil, plus extra for roasting
1 Tbsp paprika
salt, to taste
pepper, to taste
Preheat the oven to 325 degrees F.
Place the walnuts on a parchment-lined baking sheet and place in the oven for 15 minutes.
Dice the butternut squash into small pieces and place on a parchment-lined baking sheet. Coat in olive oil and add paprika, salt, and pepper. Place in the oven for 20 minutes.
Massage the kale, using your hands or tongs, with olive oil in a mixing bowl.
Slice the shallots and add them to the mixing bowl with the massaged kale.
Take toasted walnuts and butternut squash out from the oven and add it to the bowl.
Top with any additional desired dressing or balsamic glaze.