I just made with some changes... spinach for kale, because that's the green I had on hand, shaved parmesan for pecorino, one piece of bread, and a few marcona almonds finely chopped, roasted chickpeas and roasted
cubed butternut
squash (because I had some left
over from the pumpkin feta muffins although the dynamic of the salad was a little different, it was delicious.
Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and
cubed butternut
squash (from 2 - to 2-1/2 - pound
squash; cut into 1 / 2 - inch
cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy pan set
over medium - high heat.