Ingredients:

  • 1 large butternut squash (approx. 2 lbs), peeled and cubed into 1-inch pieces
  • 5 tbsp extra virgin olive oil, divided
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • 6 cups Lacinato kale, de-stemmed and finely chopped
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pepitas
  • 1/3 cup crumbled goat cheese
  • 1/2 small red onion, thinly sliced
  • 2 tbsp balsamic vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tablespoons of olive oil, salt, pepper, and cinnamon on a parchment-lined baking sheet.
  2. Spread squash in a single layer and roast for 20–25 minutes, tossing halfway through, until edges are golden brown and centers are tender. Remove and let cool slightly.
  3. Place chopped kale in a large mixing bowl with a drizzle of olive oil and a pinch of salt. Massage the leaves with your hands for 2–3 minutes until they become dark green and tender.
  4. In a small jar or bowl, whisk together the remaining 3 tablespoons of olive oil, balsamic vinegar, maple syrup, and Dijon mustard until emulsified.
  5. Add the roasted squash, dried cranberries, toasted pepitas, and sliced red onion to the kale bowl. Drizzle with the dressing and toss gently to coat.
  6. Top the salad with crumbled goat cheese just before serving to maintain texture and presentation.