Last week I went to Sarabeth’s restaurant in NYC, and ordered this baby kale salad with scrambled eggs on top. It was perfection, and is my new favorite thing that I crave for breakfast, lunch, and dinner. Super easy, it was kale with some coarsely chopped almonds, roasted delicata squash, finely grated pecorino, and then a healthy serving of scrambled eggs on top. The dressing was not heavy–it was something like a lemon-y vinaigrette. It’s a great salad to consider making if you’ve made the squash the night before, since that’s the only thing that you wouldn’t want to have to roast just for the salad. You could also leave it out.