Servings: 2

2 whole Flatbreads 2 whole Flatbreads
1 whole Yellow squash* 1 whole Yellow squash*
4 oz Fresh mozzarella cheese 4 oz Fresh mozzarella cheese
1 whole Shallot 1 whole Shallot
3 oz Green kale* 3 oz Green kale*
1 ¾ oz Carrots 1 ¾ oz Carrots
1 oz Dried cranberries 1 oz Dried cranberries
2 ½ tbsp Lemon-chive vinaigrette 2 ½ tbsp Lemon-chive vinaigrette
½ oz Honey ½ oz Honey
½ oz Pine nuts ½ oz Pine nuts
1 tsp Crushed red pepper flakes 1 tsp Crushed red pepper flakes

Preheat oven to 400 degrees. Trim ends off yellow squash; discard. Halve lengthwise. Lay flat and slice across into half moons, about ¼-inch thick. Cut ends off shallot and discard peel. Halve lengthwise. Lay flat and cut lengthwise into strips, about ¼-inch thick. Medium dice fresh mozzarella cheese into pieces, about ½-inch. Remove and discard any thick stems from green kale. Roughly chop leaves into bite-size pieces
Place pine nuts in a dry large sauté pan over medium heat. Toast 2 to 3 minutes, or until fragrant, shaking pan frequently. Transfer pine nuts to a cutting board.
Heat about 1 ½ tablespoons cooking oil in pan used for pine nuts over medium-high heat. Add squash and shallot to hot pan. Lightly season with salt and pepper. Cook 3 to 4 minutes, or until squash has softened, stirring occasionally. Remove from heat.
Place flatbreads on a lightly oiled, foil-lined baking sheet. Lightly season with salt and pepper. Top with squash and shallot and mozzarella. Bake 8 to 10 minutes, or until cheese has melted and flatbreads are golden brown.
Place kale in a medium bowl. Drizzle with about 1 tablespoon of the lemon-chive vinaigrette. Lightly season with salt. Massage until leaves soften. Add carrots and dried cranberries to bowl. Drizzle with remaining vinaigrette to taste. Salt and pepper to taste. Toss to combine.
Drizzle honey over flatbreads. (Careful: Baking sheet is hot!) Sprinkle with pine nuts.
Quarter flatbreads. Divide squash and mozzarella flatbreads between plates. Sprinkle with crushed red
pepper flakes to taste (or omit). Serve kale salad next to flatbreads. Enjoy!