Everyone needs a favorite fall salad and in my totally unbiased opinion, this is the best one you will ever have! The best part is you can make it your own. Use pecans instead of almonds, chopped apples instead of pomegranates, or a different cheese!

Ingredients for the salad

• 1 bunch of Tuscan kale, cleaned and finely chopped
• 1 5-ounce container of Baby kale (see note) 
• 1 small butternut squash, peeled and cubed or sliced 
• 1/2 cup of toasted almonds, coarsely chopped (see note)
• Pomegranate arils (see note) 
• White balsamic vinaigrette 
• Freshly grated Grana Padano or Parmigiano Reggiano (see note)
• EVOO
• Kosher salt 

Ingredients for the white balsamic vinaigrette

• 1 small shallot, finely minced 
• 3 and 1/2 tablespoons of white balsamic vinegar (see note)
• 1 teaspoon of stone-ground mustard or Dijon mustard 
• 1/4 cup of EVOO
• 1/2 tablespoon of Calabrian chili paste (see note)
• Kosher salt 

Directions  

1. Heat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside. 
2. I like to make the salad dressing first and set it aside so the shallots have a chance to slightly pickle. Add the shallot, vinegar, mustard, Olive oil, Calabrian chili paste, or red pepper flakes, and a good couple of pinches of salt to a jar or a small bowl. Whisk or shake to combine. Taste and adjust seasonings. Dressings need a lot of salt. 
3. Peel the squash then cut it in half and scoop out (and discard) the seeds. Cut the squash into chunks (about 1/2 inch) or into half-moon slices. Spread the squash in a single layer on the prepared baking sheet, drizzle with Olive oil, and season liberally with salt. Roast until starting to caramelize and tender about 25 to 30 minutes. Let cool slightly. 
4. To a large bowl, add the Tuscan kale and Baby kale, along with a pinch of salt. Then add the squash, almonds, and pomegranate arils. You can reserve some of these ingredients if you want to be fancy in your plating at the end. Give it a good mix. Now toss with the white balsamic vinaigrette and stir again. Finally, finish with the freshly grated Grana Padano, and taste and adjust for seasoning.  

Notes

• KALE: I like to use two different kinds of kale for some variety. You can of course use one or another variety that you like! I find baby kale at Whole Foods. 
• ALMONDS: Even if my almonds are toasted I like to toast them again for the best flavor. In a small skillet or pot, add a teaspoon or two of Olive oil and add the nuts, along with a pinch of salt (if unsalted). Cook for a few minutes until nicely colored, careful not to let them burn. Set aside until cool and then coarsely chop. 
• POMEGRANATE ARILS: Whatever size container of pomegranate arils I can find at the store is what I’m using. I also recently started rinsing them under cold water and I think they taste so much better now! You can of course cut a whole pomegranate and use the seeds. I did that once and I’m not really itching to do it again anytime soon. 
• CHEESE: Any cheese you like will work! I usually do Grana Padano, Parmigiano Reggiano, Pecorino Romano, or goat cheese.
• VINEGAR: We like a dressing that is almost equal parts vinegar to oil. If you like a more oil-forward dressing use less vinegar. 
• SPICE: Feel free to use more or less Calabrian chili paste depending on how spicy you like it. You can also use red pepper flakes instead!