Name: Roasted Butternut Squash Kale Salad
Ingredients: 4 lb butternut squash, cubed – Caramelizes into sweet, golden nuggets.; 4 tbsp olive oil, divided – For roasting + massaging.; Pinch of flaky salt – Wakes up flavors.; 16 cups kale, stemmed + chopped – Curly or Lacinato.; 1 cup pomegranate seeds – Tart bursts of joy.; ½ cup dried cranberries – Chewy sweetness.; 1 cup candied pecans – Crunch + maple magic.; 1 cup feta – Creamy-salty pop.; ½ cup olive oil – Silky backbone.; 6 tbsp apple cider vinegar – Tangy fall brightness.; 4 tsp Dijon mustard – Zing + emulsifier.; 2 small shallots, minced – Gentle onion note.; 2 tbsp lemon juice – Fresh lift.; 2 tbsp maple syrup – Balances the tang.

Ingredients

Scale

Salad

4 lb butternut squash, cubed – Caramelizes into sweet, golden nuggets.
4 tbsp olive oil, divided – For roasting + massaging.
Pinch of flaky salt – Wakes up flavors.
16 cups kale, stemmed + chopped – Curly or Lacinato.
1 cup pomegranate seeds – Tart bursts of joy.
½ cup dried cranberries – Chewy sweetness.
1 cup candied pecans – Crunch + maple magic.
1 cup feta – Creamy-salty pop.

Apple Cider Vinaigrette

½ cup olive oil – Silky backbone.
6 tbsp apple cider vinegar – Tangy fall brightness.
4 tsp Dijon mustard – Zing + emulsifier.
2 small shallots, minced – Gentle onion note.
2 tbsp lemon juice – Fresh lift.
2 tbsp maple syrup – Balances the tang.

Instructions

Roast the Squash – 400°F, 25–30 min, no crowding, flip halfway.
Massage the Kale – Olive oil + 1–2 min hand massage until tender and bright.
Mix the Vinaigrette – Shake everything in a jar until creamy.
Assemble – Kale + squash + pomegranate + cranberries + pecans + feta. Toss with ¾ of the dressing.
Top & Serve – Garnish with reserved toppings, drizzle extra dressing if needed.

Notes

Protein Boost – Add grilled chicken or crispy chickpeas.
Vegan – Swap feta for avocado or pepitas.
Nut-Free – Use sunflower seeds.
Winter Swap – Pears instead of pomegranates, add thyme to dressing.