Kale, Kabocha and Wisconsin Gorgonzola Salad
Earthy vegetables like kale and kabocha go beautifully with Wisconsin Gorgonzola, known for its crumbly texture and sharp, full, earthy flavor.
3/4 cup (4 ounces) kabocha or other winter squash, 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 fresh ground 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 1:1 water and red wine vinegar solution)
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 and pine nuts.
*To roast squash: preheat oven to 425°F. Toss squash cubes in enough 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.