1 butternut squash, peeled and cut into 1/2-inch cubes
1 bunch kale, stems removed, sliced into bite size pieces (about 4 cups)
2 tablespoons dried cranberries
2 tablespoons extra virgin olive oil
1/4 cup chopped walnuts or pecans, toasted (optional)
1/4 cup crumbled feta cheese (optional)
1-In a large skillet, heat olive oil over medium high heat. Add squash and sprinkle with sea salt. Cook for several minutes, turning gently with a spatula, until golden brown and tender. Remove to a plate and set aside.
2-In the same skillet, heat remaining tablespoon of olive oil over medium high heat. Add kale and cook, tossing frequently, until slightly wilted, 2-3 minutes.
3-Add the cranberries and cook for another minute. Remove from heat.
4-Mix in a salad bowl, squash, kale and cranberries and gently toss together. Add toasted walnuts or pecans and feta cheese if you are using.