Ingredients:

  • 1 small Butternut Squash (approx. 500g / 1.1 lbs), peeled, seeded, and diced into 1 cm (½ inch) cubes
  • 2 Tbsp Olive Oil (for roasting)
  • ½ tsp Dried Thyme
  • ¼ tsp Sea Salt (for roasting)
  • ⅛ tsp Black Pepper (for roasting)
  • ¼ cup Extra Virgin Olive Oil (for vinaigrette)
  • 3 Tbsp Apple Cider Vinegar
  • 2 Tbsp Pure Maple Syrup (Grade A, dark robust flavour preferred)
  • 1 tsp Dijon Mustard
  • ½ tsp Fine Sea Salt (for vinaigrette)
  • ¼ tsp Freshly Ground Black Pepper (for vinaigrette)
  • 1 bunch Lacinato (Tuscan) Kale, stems removed, finely chopped
  • 1 head Romaine Lettuce, finely chopped
  • 1 medium sharp apple (e.g., Gala, Honeycrisp), cored and diced small
  • ½ cup Dried Cranberries (75g)
  • ½ cup Pecans, lightly toasted and roughly chopped (60g)
  • ½ cup Crumbled Goat Cheese or Feta (approx. 75g)
  • ¼ cup finely diced Red Onion

Instructions:

  1. Preheat the oven to 200°C (400°F). Toss the diced butternut squash with 2 Tbsp of olive oil, thyme, salt, and pepper on the baking sheet. Roast for 20–25 minutes, or until the squash is tender and slightly caramelised around the edges. Set aside to cool fully.
  2. While the squash is roasting, toast the pecans in a small dry pan over medium heat for 3–5 minutes until fragrant. Set aside.
  3. Place the chopped kale in the large mixing bowl. Add a tiny splash of olive oil (about ½ tsp) and a pinch of salt. Using clean hands, massage the kale for 60 seconds until the leaves soften and turn a deeper green. This removes bitterness and improves texture.
  4. Combine all Vinaigrette ingredients (oil, vinegar, maple syrup, Dijon, salt, and pepper) in a jar. Secure the lid tightly and shake vigorously for 30–45 seconds until emulsified and creamy.
  5. Add the chopped Romaine lettuce, diced apple, dried cranberries, and finely diced red onion to the bowl with the massaged kale.
  6. Pour about two-thirds of the Maple-Cider Vinaigrette over the ingredients. Toss gently but thoroughly using tongs, ensuring the apples and onions are well-coated.
  7. Gently fold in the cooled roasted squash, toasted pecans, and crumbled goat cheese (or feta). Add remaining dressing only if the salad looks dry.
  8. Taste and adjust seasoning. Serve in individual bowls.