1 medium butternut squash, peeled and cut into 1 inch cubes
2 tablespoons olive oil for roasting
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
6 cups curly kale, stems removed and finely chopped
1/2 cup dried cranberries
1/2 cup toasted pumpkin seeds
1/3 cup crumbled feta cheese
3 tablespoons extra virgin olive oil for the dressing
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Instructions
Preheat your oven to 400 degrees Fahrenheit. On a large baking sheet, toss the cubed butternut squash with two tablespoons of olive oil, salt, and pepper until every piece is well coated. Spread them out in a single layer and roast for about 20 to 25 minutes, or until the edges are golden brown and the centers are tender when pierced with a fork.
While the squash is in the oven, place your chopped kale in a large mixing bowl. Drizzle a tiny bit of olive oil and a pinch of salt over the leaves, then use your hands to firmly massage the kale for about 2 to 3 minutes. You will notice the leaves becoming darker in color and much softer in texture, which removes the bitterness often associated with raw greens.
In a small jar or bowl, combine the extra virgin olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Whisk vigorously or shake the jar until the dressing is emulsified and creamy. Give it a quick taste and adjust the sweetness or acidity to your liking by adding a touch more maple syrup or vinegar as needed.
Once the roasted squash has cooled slightly, add it to the bowl with the massaged kale. Pour the dressing over the top and toss gently to ensure everything is coated. Sprinkle in the dried cranberries, toasted pumpkin seeds, and crumbled feta cheese, then give it one final light toss before transferring to your serving dish.
