Ingredients:

  • 1 medium butternut squash, peeled and diced (approximately 4 cups or 560 g)
  • 1 tablespoon olive oil (15 ml)
  • Salt and pepper, to taste
  • 4 cups kale, stems removed and roughly chopped (about 120 g)
  • ½ cup dried cranberries (75 g)
  • ½ cup feta cheese, crumbled (75 g)
  • ¼ cup walnuts, roughly chopped (30 g)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 tablespoon maple syrup (15 ml)
  • 1 teaspoon Dijon mustard (5 g)
  • ½ teaspoon garlic powder (2 g)
  • Salt and pepper, to taste
  • ¼ cup olive oil (60 ml)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Peel, seed, and dice the butternut squash. Toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender and golden.
  3. While the squash roasts, massage the kale with a bit of olive oil and salt to soften it.
  4. In a bowl, combine apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper. Slowly whisk in olive oil until the dressing emulsifies.
  5. In a large bowl, combine roasted squash, massaged kale, dried cranberries, feta, and walnuts. Drizzle with dressing and toss gently to combine.
  6. Serve immediately, garnished with extra feta and walnuts if desired.