Ingredients:

  • 1 lb butternut squash, peeled and cubed into 1/2-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 6 cups curly kale, stems removed and finely chopped
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pepitas
  • 1/4 cup crumbled feta

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tbsp olive oil, 1 tbsp maple syrup, salt, and pepper on a parchment-lined sheet pan. Roast for 20-25 minutes, tossing halfway through, until edges are caramelized and tender.
  2. Place chopped kale in a large bowl. Drizzle with 1 tbsp olive oil and a pinch of salt. Firmly massage the leaves with your hands for 2-3 minutes until the kale shrinks in volume and becomes dark green and glossy.
  3. In a small bowl or jar, whisk together extra virgin olive oil, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic until emulsified.
  4. While the roasted squash is still warm, add it to the massaged kale. Fold in the dried cranberries, toasted pepitas, and crumbled feta. Drizzle with the vinaigrette and toss gently to coat.