Ingredients:

  • 1 lb (450g) butternut squash, cubed into ½-inch pieces
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 6 cups (140g) curly kale, stems removed and finely chopped
  • 2 medium (300g) Honeycrisp or Granny Smith apples, diced
  • ½ cup (70g) pomegranate seeds
  • 4 oz (113g) goat cheese, crumbled
  • ½ cup (60g) toasted pepitas
  • ⅓ cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) apple cider vinegar
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1 clove (3g) garlic, minced
  • ¼ tsp (1.5g) salt

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Spread in a single layer and bake for 25–30 minutes, tossing halfway through, until edges are mahogany-colored and tender. Remove from oven and let cool completely.
  2. Combine ⅓ cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and salt in a mason jar. Shake vigorously for 30 seconds until the mixture is glossy and emulsified.
  3. Place chopped kale in a large bowl. Drizzle with one tablespoon of the prepared dressing and massage the leaves with your hands for 2–3 minutes until they become dark green and tender.
  4. Add the cooled roasted squash, diced apples, pomegranate seeds, crumbled goat cheese, and toasted pepitas to the massaged kale. Toss with the remaining dressing until evenly coated.