Ingredients:

  • 3 cups Butternut Squash, peeled and cubed (1-inch pieces)
  • 2 Tbsp Extra Virgin Olive Oil (for roasting)
  • 1/2 tsp Coarse Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/2 cup Pecan Halves
  • 8 cups Curly Kale, washed and dried, stems removed and roughly chopped
  • 1 medium Green Apple (e.g., Granny Smith), cored and diced or thinly sliced
  • 3 oz Goat Cheese (or Feta), soft crumbled variety
  • 1/4 cup Pomegranate Seeds (Arils)
  • 2 Tbsp Maple Syrup (Grade A Dark)
  • 3 Tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • 1/2 cup Extra Virgin Olive Oil (for dressing)
  • 1/4 tsp Fine Sea Salt (for dressing)
  • Pinch Black Pepper (for dressing)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Toss the cubed butternut squash with the 2 Tbsp olive oil, salt, and pepper directly on the prepared sheet. Ensure the cubes are in a single layer to promote caramelisation. Roast for 30–35 minutes, turning halfway through, until the squash is fork-tender and slightly caramelised. Remove and allow to cool slightly.
  3. While the squash roasts, spread the pecans on a small dry pan or separate sheet. Toast for 5–8 minutes, watching carefully until fragrant and lightly browned. Chop coarsely once cool.
  4. Prepare the Vinaigrette: In a small bowl or jar, whisk together the maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until fully emulsified. Slowly drizzle in the 1/2 cup of olive oil while constantly whisking or shaking vigorously until the dressing thickens slightly and looks smooth. Set aside.
  5. Massage the Kale: Place the chopped kale into the large mixing bowl. Drizzle 1–2 Tbsp of the vinaigrette over the kale. Using clean hands, vigorously rub and squeeze the kale for 2–3 minutes until the leaves soften, turn a darker green, and shrink slightly in volume. This step removes bitterness.
  6. Add the core ingredients: Add the diced apple, half of the toasted pecans, and half of the crumbled goat cheese to the massaged kale.
  7. Assembly: Add the slightly cooled roasted squash. Pour the remaining vinaigrette over the salad. Gently toss everything together, ensuring not to crush the delicate squash cubes.
  8. Garnish and Serve: Transfer the salad to a serving platter or individual bowls. Top with the remaining pecans, goat cheese crumbles, and the vibrant pomegranate seeds. Serve immediately.