Ingredients:

  • 1 lb butternut squash, peeled and cubed into ½ inch pieces
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 6 oz curly kale, stems removed and finely chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • ¼ tsp salt
  • ½ cup goat cheese, crumbled
  • ⅓ cup raw pepitas, toasted
  • ⅓ cup dried cranberries
  • ¼ cup red onion, thinly sliced

Instructions:

  1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper. Toss cubed butternut squash with 2 tbsp olive oil, salt, and pepper. Spread in a single layer and roast for 20 minutes until edges are deep brown.
  2. Place chopped kale in a large bowl. Drizzle with lemon juice, 1 tbsp olive oil, and salt. Massage the leaves with your hands for 2-3 minutes until softened and reduced in volume.
  3. In a small glass jar, combine 3 tbsp olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and salt. Shake vigorously until emulsified.
  4. Add the roasted squash to the massaged kale. Pour the vinaigrette over the mixture and toss to coat evenly.
  5. Fold in the crumbled goat cheese, toasted pepitas, dried cranberries, and thinly sliced red onion before serving.