Ingredients

The following ingredients have 4 Servings
  • 2 cups Butternut squash, (cubed)
  • 4 tsp olive oil (extra virgin, divided)
  • 1/4 tsp each salt and pepper
  • 1 bunch Lacinato (Tuscan) kale (or 6 cups baby spinach or mixed greens)
  • 1/2 cup dried cranberries
  • 1/2 cup feta cheese, (crumbled)
  • 1/2 cup Caramel Spiced Pecans (or Pumpkin Spice Pecans)
  • 1/2 cup olive oil, (extra virgin)
  • 3 tbsp lemon juice, (freshly squeezed)
  • 2 tbsp white wine vinegar, (or Champagne vinegar)
  • 1 small shallot, (finely minced)
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp each salt and pepper

Instruction

  • Whisk the dressing ingredients first, then set aside to allow flavours to blend while you make the salad.
  • Heat oven to 400°F. 
  • Cut Butternut squash into small bite-sized cubes. Place in a medium bowl and toss with 2 tsp of the olive oil and salt and pepper until well-coated. Heat a baking sheet in the oven, brush or spray lightly with oil, then arrange squash cubes so they are spaced apart. Roast for 15 minutes or more, turning half way through, or until squash is beginning to brown, and is fork-tender. Remove from oven.
  • Meanwhile, remove inner ribs from kale leaves and finely chop. Transfer to a bowl and massage with the remaining 2 tsp olive oil.
  • Arrange in a serving bowl, top with roasted squash, cranberries, feta and caramel spiced pecans. Drizzle or toss with Honey-Lemon Dijon dressing and serve.