Ingredients:

  • 2 cups (450g) butternut squash, cubed into ½ inch pieces
  • 2 tbsp (30ml) olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp (15ml) maple syrup
  • 1 large bunch (170g) curly kale, stems removed and chopped
  • 1 tbsp (15ml) olive oil
  • ½ lemon, juiced (15ml)
  • ¼ tsp (1g) salt
  • ½ cup (120ml) mayonnaise
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) Dijon mustard
  • 1 tsp (5ml) Worcestershire sauce
  • 2 cloves (6g) garlic, minced
  • ¼ cup (25g) grated Parmesan cheese
  • 2 tbsp (30ml) water
  • 2 Granny Smith apples, thinly sliced
  • ½ cup (60g) toasted pecans or walnuts
  • ¼ cup (30g) dried cranberries
  • ½ cup (50g) shaved Parmesan cheese
  • 1 cup (30g) sourdough croutons

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tbsp olive oil, salt, pepper, and maple syrup on a sheet pan. Roast for 20 minutes, flipping halfway through, until edges are mahogany-colored and centers are tender. Let cool slightly.
  2. Place chopped kale in a large bowl. Drizzle with 1 tbsp olive oil, lemon juice, and salt. Massage the leaves with your hands for 3–5 minutes until they turn dark green and shrink in volume.
  3. In a small bowl or blender, combine mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and grated Parmesan. Whisk until velvety, then slowly add water one tablespoon at a time until pourable.
  4. Add massaged kale to the bowl, drizzle with half the dressing, and toss. Fold in roasted squash, sliced apples, toasted nuts, and dried cranberries. Top with shaved Parmesan and croutons, then drizzle with remaining dressing.