Kale and Squash Salad

Bahan-bahan (2 porsi)

• Olive oil spray
• 10 ounces from 1 small butternut squash, cut into ½-inch cubes
• 1 teaspoon olive oil
• ¼ teaspoon kosher salt
• Freshly ground black pepper (to taste)
• 10 medium Lacinato kale leaves (stems removed, thinly sliced)
• 2 cups baby arugula
• 2 tablespoons chopped basil
• 1 small pear (seeded and cut into 1-inch pieces (I used D’anjou))
• 1 cup shredded purple cabbage
• 2 tablespoons sliced almonds (toasted)
• 1 ounce crumbled bleu cheese
• 2 tablespoons plus 1 teaspoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• 1 teaspoon water
• Pinch kosher salt
• Freshly ground black pepper (to taste)