Raw Collard Green Salad with Roasted Squash, Almonds, And Parmesan - Full Belly Farm

Ingredients

• 6 tablespoons extra-virgin olive oil
• 1 small squash (butternut, acorn, delicata, kabocha), halved, seeds removed, and sliced into 1/2-inch thick pieces
• 1 large bunch (roughly 10 ounces) collard greens or lacinato kale
• kosher salt
• 1/4 teaspoon sugar
• 2 tablespoons white balsamic (or cider or other white) vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/2 cup sliced almonds
• 1/2 cup golden raisins or dried fruit of choice
• shaved Parmigiano Reggiano or Manchego, to taste
• freshly ground black pepper, to taste