Chrysa Robertson's Grilled Butternut-Kale Salad

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Chef Chrysa Robertson of Rancho Pinot says she's dying to use Tuscan kale in her dishes this autumn. Lucky for us, she's willing to share.

Today, Robertson tells us how to make a fall-appropriate Grilled Butternut-Kale Salad, so you know what to do with all that kale once it starts showing up at farmers' markets by the truckload.

Grilled Butternut-Kale Salad
What You'll Need:
Tuscan Kale, sliced in ribbons
Grilled Butternut Squash (See recipe after the jump.)
Reserved Dressing (After the jump, too!)
Sheep Milk Feta or Goat Cheese
Pepitas or Toasted Pecans

Click through for the butternut squash recipe and the salad preparation.

Grilled Butternut Squash
What you'll need:
1 Medium Large Butternut Squash
4 Tbsp Olive Oil
2 to 3 Tbsp Red Wine Vinegar
1 Tbsp Honey
1 tsp Fresh Rosemary, chopped
1 clove Garlic, sliced
Salt and Pepper, to taste

What you'll do:
Peel and seed the squash and cut into half-inch thick slices.
Whisk together oil, vinegar, honey, rosemary and garlic. Then, season to taste with salt and pepper. Set aside half of mixture to reserve as salad dressing and toss remaining half with sliced squash.
Allow the sliced squash to marinate in the dressing for two to eight hours.
Season the marinated squash with salt and pepper and grill over coals until tender, turning frequently.

Putting it all together:
Toss the kale and prepared squash with the dressing you set aside earlier.
Garnish with the cheese and nuts of your choice, and serve.

Who said salad couldn't be hearty? This is definitely going to be on our Thanksgiving menu this year. We might even throw in a few dried cranberries to make it really festive.

Don't feel like firing up the grill yourself? Head over to Rancho Pinot, where Robertson swears by her mesquite grill. Just FYI: Rancho Pinot is now open for lunch as well as dinner.

(This is part three of our Chef Chat with Robinson, check out parts one and two for her DIY gardening tips and her advice to parents of picky eaters.)

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