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
  • ¼ cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 6 cups chopped kale or baby spinach
  • 2 medium Honeycrisp or Fuji apples, thinly sliced
  • ½ cup dried cranberries
  • ½ cup feta cheese, crumbled
  • ½ cup pecans, toasted and roughly chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a sheet pan. Spread the pieces in a single layer and roast for 25–30 minutes, tossing halfway through, until the edges are mahogany-colored and the centers are tender.
  2. While the squash roasts, combine the olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a mason jar. Shake vigorously for 30 seconds or whisk until the mixture is glossy and fully emulsified. Set aside to let the flavors meld.
  3. In a large bowl, toss the kale or spinach with a tablespoon of the dressing to soften the greens. Add the sliced apples, dried cranberries, and toasted pecans.
  4. Once the roasted squash has cooled slightly but is still warm, gently fold it into the greens along with the crumbled feta. Drizzle the remaining dressing over the top and toss gently to coat.