Ingredients:

  • 1 lb butternut squash, peeled and cubed into ½-inch pieces
  • 1 tbsp extra-virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 4 cups curly kale, stems removed and finely chopped
  • 1 large Honeycrisp or Macintosh apple, thinly sliced
  • ½ cup crumbled feta cheese
  • ¼ cup raw pepitas
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1 small clove garlic, minced
  • pinch of salt
  • pinch of pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper until evenly coated.
  3. Spread the squash in a single layer on the baking sheet; ensure they are not crowded to prevent steaming.
  4. Roast for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored and the centers are tender.
  5. Place the chopped kale in a large bowl with 2 tbsp olive oil and a pinch of salt.
  6. Using your hands, squeeze and massage the kale for 2-3 minutes until the leaves look darker and feel soft.
  7. In a small dry skillet over medium heat, toast the pepitas for 3-5 minutes until fragrant and golden.
  8. In a small glass jar or whisking bowl, combine 3 tbsp olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake until emulsified.
  9. Add the roasted squash, sliced apples, and crumbled feta to the massaged kale.
  10. Drizzle the Maple-Cider Vinaigrette over the salad, toss gently to combine, and top with toasted pepitas.