Ingredients:

  • 1 lb butternut squash, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 large bunch lacinato kale, stems removed and sliced
  • 1 tsp extra virgin olive oil (for massaging kale)
  • 1 honeycrisp apple, thinly sliced
  • 1/2 cup toasted pecans
  • 1/3 cup dried cranberries
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tbsp dijon mustard
  • 1 small shallot, finely minced
  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cubed squash with 2 tbsp olive oil, salt, and pepper until evenly coated.
  3. Spread squash in a single layer and roast for 20 minutes, flipping once halfway through, until edges are mahogany-colored.
  4. Remove squash from oven and let cool for 5 minutes.
  5. Place sliced kale in a large mixing bowl, drizzle with 1 tsp olive oil and a pinch of salt, and massage firmly with hands for 2-3 minutes until tender and dark green.
  6. In a separate jar or bowl, whisk together 1/4 cup olive oil, apple cider vinegar, maple syrup, dijon mustard, minced shallot, and salt until emulsified.
  7. Add the roasted squash, sliced apple, toasted pecans, and dried cranberries to the massaged kale.
  8. Pour the vinaigrette over the salad, toss to combine, and top with crumbled feta cheese.