Ingredients:

  • 1 medium Butternut Squash (peeled, seeded, diced 1 cm cubes)
  • 1 Tablespoon Extra Virgin Olive Oil (for roasting)
  • Salt and Freshly Ground Black Pepper, To taste
  • 1/2 cup Pecan Halves or Pieces
  • 1 Tablespoon Maple Syrup (for candying pecans)
  • 1/4 cup Extra Virgin Olive Oil (for vinaigrette)
  • 2 Tablespoons Apple Cider Vinegar (ACV)
  • 1 Tablespoon Maple Syrup (for vinaigrette)
  • 1 teaspoon Dijon Mustard
  • 1 small Shallot (finely minced)
  • Pinch Salt and Pepper (for vinaigrette)
  • 2 large Romaine Lettuce Hearts (washed and dried)
  • 1 cup Lacinato (Dino) Kale (stems removed, finely chopped)
  • 1 medium Gala or Honeycrisp Apple (cored, diced)
  • 1/4 cup Dried Sweetened Cranberries
  • 1/4 small Red Onion (very finely diced)
  • 4 ounces Soft Goat Cheese (chilled, crumbled)

Instructions:

  1. Phase 1: Roasting and Candying. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 Tbsp olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet. Roast for 15 minutes.
  2. Candy the Pecans: After 15 minutes, push the squash to one side of the sheet. Add the pecans to the other side. Drizzle the pecans only with 1 Tbsp of maple syrup. Return to the oven for 5–7 minutes, or until the squash is tender and the pecans are fragrant.
  3. Cool: Remove the tray and allow both the roasted squash and candied pecans to cool completely to room temperature. This is crucial to prevent the lettuce from wilting.
  4. Phase 2: The Vinaigrette. In a small jar or bowl, combine the 1/4 cup olive oil, apple cider vinegar, 1 Tbsp maple syrup, Dijon mustard, and minced shallot.
  5. Emulsify: Place the lid on the jar tightly and shake vigorously for 30 seconds, or whisk until the dressing is well combined and slightly thickened. Taste and adjust seasoning (add salt/pepper) as needed. Set aside.
  6. Phase 3: The Chop and Assembly. In a large mixing bowl, combine the finely chopped Romaine and the kale. Use about 1 tsp of the vinaigrette to gently massage the kale for 30 seconds to tenderize it.
  7. The Uniform Chop: Dice the apple, dried cranberries, and red onion into small, uniform pieces (aiming to match the size of the squash cubes). Add these chopped ingredients to the bowl with the greens.
  8. Add Roasted Components: Introduce the cooled roasted squash cubes and the candied pecans to the salad bowl.
  9. Dress and Toss: Just before serving, pour about three-quarters of the Maple-Mustard Vinaigrette over the salad. Toss gently but thoroughly until all ingredients are lightly coated.
  10. Finish: Transfer the salad to a serving platter. Crumble the chilled goat cheese over the top for garnish. Serve immediately.