Ingredients:

  • 5 lbs Butternut Squash, peeled and diced (about 1 cm cubes)
  • 2 Tbsp Extra Virgin Olive Oil (for roasting)
  • 1 tsp Maple Syrup (for roasting)
  • 1/4 tsp Ground Cinnamon
  • Fine Sea Salt & Black Pepper (to taste)
  • 1 large bunch Lacinato Kale (Cavolo Nero), stems removed, finely chopped
  • 1 large Crisp Apple (e.g., Cox’s or Fuji), diced
  • 1/2 cup Dried Cranberries or Cherries
  • 1/2 cup Pecans, lightly toasted and roughly chopped
  • 3 oz Crumbled Goat Cheese (optional)
  • 1/3 cup Extra Virgin Olive Oil (for vinaigrette)
  • 3 Tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • 2 tsp Maple Syrup (for vinaigrette)
  • 1/2 tsp Fine Sea Salt (for vinaigrette)
  • 1/4 tsp Freshly Ground Black Pepper (for vinaigrette)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking tray with parchment paper.
  2. Toss the diced butternut squash with 2 Tbsp olive oil, 1 tsp maple syrup, cinnamon, salt, and pepper. Spread in a single, even layer on the prepared tray.
  3. Roast for 20–25 minutes, flipping the squash halfway through, until edges are caramelized and the squash is tender. Set aside to cool fully before proceeding.
  4. Make the Vinaigrette: Combine 1/3 cup olive oil, cider vinegar, Dijon mustard, 2 tsp maple syrup, salt, and pepper in a small jar. Seal the lid and shake vigorously until emulsified.
  5. Prepare the Kale: Place the finely chopped kale into a large mixing bowl. Drizzle 1 teaspoon of the vinaigrette over the kale and massage the leaves with your hands for 1–2 minutes until they soften slightly.
  6. Prepare Remaining Elements: Dice the apple into pieces roughly the same size as the squash cubes. If not already done, roughly chop the toasted pecans.
  7. Combine Ingredients: Add the cooled roasted butternut squash, diced apple, dried cranberries, and toasted pecans to the bowl with the massaged kale.
  8. Dress and Toss: Pour 3/4 of the prepared vinaigrette over the ingredients. Toss gently but thoroughly until everything is evenly coated. Taste and add more dressing if desired.
  9. Finish and Serve: Transfer the salad to a serving platter. Scatter the crumbled goat cheese over the top just before serving.