Ingredients:

  • 2 cups (300g) butternut squash, peeled and cubed into ½ inch pieces
  • 2 tbsp (30ml) olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 6 cups (150g) baby kale or a mix of kale and arugula
  • 2 medium (300g) Honeycrisp apples, thinly sliced
  • ½ cup (70g) dried cranberries or pomegranate arils
  • ½ cup (60g) candied pecans or toasted walnuts
  • 4 oz (115g) crumbled goat cheese or feta
  • ⅓ cup (80ml) extra-virgin olive oil
  • 3 tbsp (45ml) apple cider vinegar
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (5ml) Dijon mustard
  • 1 clove (5g) garlic, minced
  • pinch of salt
  • pinch of black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread them in a single layer so they brown rather than steam. Roast for 15–20 minutes until the edges are mahogany-colored and tender. Set aside to cool slightly.
  2. Place your kale in the large mixing bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Use your hands to gently massage the leaves for 1–2 minutes until the kale transforms from a stiff, bright green to a darker, velvety texture.
  3. Combine the apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper in a jar. Slowly pour in the olive oil while whisking vigorously (or shake the jar hard) until the dressing is thick and creamy, no longer separating.
  4. Add the sliced apples, dried cranberries, and roasted squash to the massaged kale. Pour the dressing over the top and toss gently. Finally, fold in the candied pecans and crumble the goat cheese over the top.