Ingredients:
- 1 lb (450g) butternut squash, peeled and cubed into ½ inch pieces
- 2 tbsp (30ml) extra virgin olive oil
- ½ tsp (3g) kosher salt
- ¼ tsp (1g) black pepper
- 6 cups (150g) lacinato kale, stems removed and finely chopped
- 1 tsp (5ml) extra virgin olive oil (for kale massage)
- 2 medium (300g) Honeycrisp apples, thinly sliced
- ½ cup (70g) pomegranate seeds (arils)
- ½ cup (75g) feta cheese, crumbled
- ⅓ cup (40g) toasted pepitas (pumpkin seeds)
- ⅓ cup (80ml) extra virgin olive oil
- 3 tbsp (45ml) apple cider vinegar
- 1 tbsp (15ml) pure maple syrup
- 1 tsp (5g) Dijon mustard
- 1 clove (3g) garlic, minced
- ½ tsp (3g) kosher salt
- ¼ tsp (1g) black pepper
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated.
- Spread the squash in a single layer. Roast for 25-30 minutes, flipping halfway through, until the edges are mahogany-colored and the center is tender.
- Remove from the oven and let cool for 10 minutes to prevent the kale from wilting.
- Place the chopped kale in a large bowl. Drizzle with 1 tsp of olive oil and a pinch of salt.
- Using your hands, massage the kale for 2-3 minutes until the leaves look dark green and feel soft.
- Add the sliced Honeycrisp apples and pomegranate seeds to the bowl.
- Combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper in a glass jar; shake well to emulsify.
- Toss the massaged kale, apples, and pomegranate seeds with the dressing, then fold in the roasted squash, crumbled feta, and toasted pepitas.