Lenten Recipes: Week 4: Kale, Butternut Squash, Feta and Golden Raisin Salad with Classic Mustard Vinaigrette

1. Break down and roast 1 butternut squash according to the procedure found here

2. Wash and spin one bunch of kale (or pat thoroughly dry if you don’t have a salad spinner)

3. Roughly chop 2 handfuls of walnuts

4. Crumble 3 ounces of feta from an 8-ounce block (never buy pre-crumbled feta; pure-sheep feta is best, then sheep-goat, then pure-goat; cow feta is not recognized as legitimate feta)

5. Add golden raisins to taste

6. Make a vinaigrette according to this procedure, making changes as you wish to suit your tastes

7. Combine ingredients

8. Toss

9. Serve