Ingredients:

  • 1 large Butternut Squash, peeled, seeded, and diced into 1.5 cm cubes
  • 1 Tbsp Extra Virgin Olive Oil (for roasting)
  • 1/2 tsp Kosher Salt (for roasting)
  • 1/4 tsp Freshly Ground Black Pepper (for roasting)
  • 3 Tbsp Balsamic Vinegar (good quality)
  • 2 Tbsp Maple Syrup (Grade A Dark Robust Taste)
  • 1 Tbsp Dijon Mustard
  • 1/4 tsp Kosher Salt (for dressing)
  • 1/4 tsp Freshly Ground Black Pepper (for dressing)
  • 1/2 cup Extra Virgin Olive Oil (for dressing)
  • 1 large bunch Tuscan Kale, rinsed, dried, and thinly sliced (ribs removed)
  • 1/2 cup Pecans, roughly chopped
  • 1/2 cup Dried Cranberries (sweetened)
  • 1 small Red Onion, very thinly sliced
  • 100 g Soft Goat Cheese (chèvre), crumbled

Instructions:

  1. Preheat Oven: Set the oven temperature to 200°C (400°F).
  2. Prep Squash: Toss the diced butternut squash on a rimmed baking sheet with 1 Tbsp olive oil, salt, and pepper. Spread into a single layer.
  3. Roast: Bake for 25–30 minutes, turning halfway, until the squash is tender and lightly caramelised on the edges. Remove and allow to cool slightly.
  4. Toast Pecans (Optional but Recommended): Place pecans in a small, dry pan over medium heat. Cook for 3–5 minutes, stirring constantly, until fragrant. Set aside.
  5. Make the Vinaigrette: In a jar or small bowl, combine the balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk vigorously or shake the jar until the ingredients are fully combined.
  6. Emulsify: Slowly drizzle in the 1/2 cup of olive oil while continuously whisking (or shaking). Continue until the dressing is thick and emulsified. Taste and adjust seasoning.
  7. Massage the Kale (Absolutely Essential): Place the thinly sliced kale into the large mixing bowl. Drizzle 1-2 teaspoons of the prepared vinaigrette over the kale. Using clean hands, gently squeeze and rub the kale leaves for 60–90 seconds until the leaves soften significantly. This step makes the kale tender.
  8. Combine Components: Add the slightly cooled roasted squash, dried cranberries, and sliced red onion to the massaged kale.
  9. Dress: Pour about three-quarters of the maple-balsamic vinaigrette over the salad components. Toss gently to ensure everything is lightly coated, being careful not to break up the squash too much.
  10. Garnish and Serve: Transfer the salad to a serving platter or bowl. Sprinkle the toasted pecans and the crumbled goat cheese over the top. Serve immediately while the squash retains a little warmth, or at room temperature.