Ingredients:

  • 2 lbs butternut squash, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/3 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 6 cups lacinato kale, stemmed and finely chopped
  • 2 medium Honeycrisp or Fuji apples, thinly sliced
  • 1/2 cup toasted walnuts
  • 1/2 cup crumbled feta cheese
  • 1/3 cup dried cranberries

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Toss the cubed butternut squash with olive oil, maple syrup, salt, and pepper until evenly coated.
  3. Spread the squash in a single layer on the baking sheet; roast for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored and the centers are tender. Let them cool slightly.
  4. Place the chopped kale in a large bowl with a pinch of salt and a drizzle of olive oil. Massage the kale with your hands for 2–3 minutes until the leaves soften and turn a deeper green.
  5. Combine the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a jar. Slowly whisk in the olive oil or shake vigorously until emulsified.
  6. Add the roasted squash, sliced apples, toasted walnuts, crumbled feta, and dried cranberries to the massaged kale.
  7. Drizzle the apple cider vinaigrette over the salad and toss gently to combine.