3/4 cup (4 ounces) kabocha or other winter squash, peeled, cut into 1-inch cubes and roasted*
2 ounces (about 2 cups) kale (lacinato or dinosaur), ribs removed and thinly sliced
2 teaspoons fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 ounces (1/3 cup) Wisconsin gorgonzola cheese, crumbled
1 tablespoon pine nuts, lightly toasted
2 teaspoons (1/2 ounce) golden raisins, pre-plumped in equal parts of water and red wine vinegar solution, optional
In mixing bowl, gently toss squash and kale with lemon juice and olive oil. Season with salt and pepper; set aside to soften 5 minutes.
Place kale and squash mixture on serving plate, top with gorgonzola, pine nuts and raisins, if using.
*To roast squash, heat oven to 425°F. Toss squash cubes in olive oil to coat; season with salt and pepper. Spread on baking sheet lined with parchment paper, leaving space between cubes. Roast until tender and caramelized, about 30-40 minutes, tossing with spatula every 10-15 minutes.