Chipotle Roasted Kabocha & Kale Salad

So many flavors in one simple salad – sweet, spicy, nutty, salty, and citrus!

1 3-lb kabocha squash, seeded and cut into 1-inch cubes
4 tablespoons extra-virgin olive oil, divided
1 canned chipotle chili, chopped, with 2 tablespoons adobo sauce
3 cloves garlic, minced
1 tablespoon honey
1/2 cup almonds, roughly chopped
1 large lime, juice and zest
10 ounces kale, thick stems removed, roughly chopped
2 ounces crumbled feta (optional)

View the full recipe at An Avocado A Day →