Ingredients:

  • 1 lb butternut squash, peeled and cubed into 1/2 inch pieces
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 6 cups lacinato kale, stems removed and finely shredded
  • 1 tsp extra virgin olive oil
  • 1 large Honeycrisp apple, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pumpkin seeds
  • 1/2 cup crumbled feta cheese
  • 1/3 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1 small clove garlic, minced
  • 1/2 tsp salt

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with 2 tbsp olive oil, salt, and pepper until evenly coated.
  3. Spread squash in a single layer and roast for 20 minutes, tossing halfway through, until golden-brown. Remove from oven and cool to room temperature.
  4. Place shredded kale in a large mixing bowl, drizzle with 1 tsp of olive oil and a pinch of salt, and massage firmly for 2–3 minutes until leaves are soft and dark green.
  5. In a small jar or bowl, whisk together 1/3 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and salt to create the vinaigrette.
  6. Add the cooled roasted squash, sliced apple, dried cranberries, pumpkin seeds, and feta cheese to the massaged kale.
  7. Drizzle the maple-cider vinaigrette over the salad and toss gently to combine.