Kale with Sauteed Apple and Squash Salad

Source: Serious Eats, adapted from Good Food to Share by Sara Kate Gillingham-Ryan
adapted by http://theresalwaysthyme.blogspot.com

1/2 cup pine nuts
1 Fuji apple, halved and cored and diced
1 cup of butternut squash, diced
1 teaspoon olive oil
1/4 teaspoon salt
4 handfuls of kale, remove theĀ  tough stems and cut or tear into bite-size pieces
2 tablespoons champagne vinegar
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
1 large shallot, finely chopped
1/4 cup walnut oil
3 slices cooked bacon, torn in small pieces
salt and freshly ground pepper
Grana Padano cheese, shaved (or Parmesan or Pecorino)

In a small, dry frying pan, toast the pine nuts over medium heat, stirring constantly, until fragrant and lightly browned, about 2-3 minutes. Watch because they burn easily. Remove from the heat and remove from pan, pour onto a plate to cool. Set aside.

Dice the apple and the butternut squash. Add about a tablespoon of olive oil to a skillet and heat on medium-high. Add the apples and squash, salt and pepper to taste, and saute until browned and softened. Add the bacon and saute for a minute or two with the apples and squash.

Combine the greens and pine nuts in a bowl.

In a small bowl, whisk together the vinegar, honey, mustard, and shallot. Add the walnut oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.

Pour the dressing over the salad and toss to coat thoroughly. Top with the roasted apple, squash and Grana Padano and season with a few grinds of pepper. Serve immediately.