Ingredients:

  • 1 medium Acorn Squash, peeled, seeded, and cut into 1-inch cubes
  • 2 Tbsp Extra Virgin Olive Oil (for roasting)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/2 cup Pecan Halves (raw, unsalted)
  • 1 large bunch Curly or Lacinato Kale, stems removed, roughly chopped
  • 1/3 cup Dried Cranberries
  • 4 oz Goat Cheese, crumbled
  • 3 Tbsp Aged Balsamic Vinegar
  • 2 Tbsp Maple Syrup (Grade A Dark)
  • 1 tsp Dijon Mustard
  • 1/4 cup Extra Virgin Olive Oil (for dressing)
  • 1 small Shallot, finely minced
  • 1/4 tsp Kosher Salt (for dressing)
  • Pinch Black Pepper (for dressing)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the acorn squash cubes with 2 Tbsp olive oil, salt, and pepper. Spread them in a single layer on a large rimmed baking sheet.
  2. Roast the squash for 15 minutes. Pull the sheet out, add the pecans alongside the squash, and gently toss the ingredients. Return to the oven for another 15 minutes, or until the squash is tender and the nuts are lightly toasted. Remove and let cool slightly.
  3. Prepare the Vinaigrette: In a small saucepan or jar, combine the balsamic vinegar, maple syrup, Dijon mustard, and minced shallot. Season with salt and pepper. If using a saucepan, gently warm the mixture for 2 minutes, then slowly whisk in the 1/4 cup of olive oil until emulsified. If using a jar, shake vigorously.
  4. Prepare the Kale: Place the chopped kale in an extra-large bowl. Drizzle with 1/2 teaspoon of olive oil and a pinch of salt. Using clean hands, vigorously massage the kale leaves for 2–3 minutes until the leaves soften significantly and turn a deeper shade of green. This step is crucial for texture.
  5. Assemble: Drizzle about half of the prepared vinaigrette over the massaged kale. Toss thoroughly to ensure every leaf is coated.
  6. Gently add the roasted squash and toasted pecans, along with the dried cranberries, to the bowl. Use large salad tongs to toss gently, ensuring the delicate squash doesn't break down entirely.
  7. Garnish and Serve: Transfer the salad to a serving platter. Crumble the goat cheese evenly over the top. Serve immediately or allow the flavors to meld for up to 30 minutes at room temperature. Offer the remaining dressing on the side.