1 large butternut squash, peeled and cut into 1 inch cubes
3 tablespoons olive oil, divided
3 tablespoons pure maple syrup, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups fresh kale or baby spinach
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped and toasted
1/4 cup crumbled feta cheese
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Instructions
Preheat your oven to 400 degrees Fahrenheit. On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, 1 tablespoon of maple syrup, cinnamon, salt, and pepper. Spread the squash in a single layer and roast for 25 to 30 minutes, or until the edges are golden brown and the squash is tender when pierced with a fork.
While the squash is roasting, prepare your greens. If using kale, remove the tough ribs and thinly slice the leaves. Place the kale in a large bowl and drizzle with a tiny bit of olive oil, then massage the leaves with your hands for 2 to 3 minutes until they become dark green and soft. This step is essential for a tender salad.
In a small bowl or a glass jar, combine the remaining 2 tablespoons of olive oil, 2 tablespoons of maple syrup, apple cider vinegar, and Dijon mustard. Whisk vigorously or shake the jar until the dressing is well emulsified. Taste and add a pinch of salt or pepper if needed.
Place the chopped pecans in a small dry skillet over medium heat. Toast them for 3 to 5 minutes, stirring frequently, until they are fragrant and slightly browned. Be careful not to burn them, as they can turn quickly. Remove them from the heat and set aside to cool.
Add the roasted squash, dried cranberries, and toasted pecans to the bowl of massaged greens. Pour the vinaigrette over the top and toss gently to coat all the ingredients. Sprinkle the crumbled feta cheese over the top just before serving to keep it from getting too messy.
