Ingredients
Scale
- 1 large butternut squash (about 2 lbs), peeled and cubed into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large bunch of Lacinato (Dino) kale, stems removed and finely chopped
- 1/2 cup dried cranberries
- 1/3 cup toasted pumpkin seeds (pepitas)
- 1/4 cup crumbled goat cheese or feta (optional)
- 1/4 cup red onion, thinly sliced
- For the dressing: 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard.
Instructions
- Start by preheating your oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut it into uniform 1-inch cubes. Finely chop your kale into thin ribbons and slice the red onion into very thin half-moons. If your pumpkin seeds are raw, toast them in a dry pan over medium heat for 3-5 minutes until they are fragrant and slightly golden.
- Place the butternut squash cubes on a large baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss well to ensure every piece is coated. Spread the squash in a single layer to ensure even browning. Roast for 25 to 30 minutes, tossing halfway through, until the squash is tender and the edges are caramelized and golden brown. Remove from the oven and let it cool slightly.
- While the squash roasts, place the chopped kale in a large mixing bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Use your hands to “massage” the kale by squeezing the leaves firmly for about 2-3 minutes. This breaks down the tough fibers, making the kale soft, dark green, and much easier to digest. In a small jar, whisk together the dressing ingredients: olive oil, apple cider vinegar, maple syrup, and Dijon mustard until emulsified.
- To the bowl of massaged kale, add the warm roasted butternut squash, dried cranberries, sliced red onions, and toasted pumpkin seeds. Pour the dressing over the salad and toss gently to combine. Top with crumbled goat cheese or feta if you are using it. Serve immediately while the squash is still warm, or let it sit for 10 minutes to allow the flavors to meld together beautifully.
- Cook Time: 45 minutes