Ingredients:

  • 1 large Butternut Squash (approx. 900g), peeled, seeded, and diced into 1-inch 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)
  • 1/2 tsp Dried Sage
  • 1/4 cup Aged Balsamic Vinegar
  • 2 Tbsp Pure Grade A Maple Syrup
  • 1 Tbsp Dijon Mustard
  • 1/2 tsp Kosher Salt (for dressing)
  • 1/4 tsp Freshly Ground Black Pepper (for dressing)
  • 1/2 cup Extra Virgin Olive Oil (for dressing)
  • 4 cups Wild Arugula (Rocket)
  • 4 cups Curly Kale, destemmed and roughly chopped
  • 1/2 cup Toasted Pecan Halves, roughly chopped
  • 1/2 cup Dried Cranberries (Craisisins)
  • 1 medium Honeycrisp or Granny Smith Apple, thinly sliced or diced
  • 2 oz crumbled Goat Cheese or Feta (optional, for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss the diced butternut squash with 1 Tbsp olive oil, salt, pepper, and dried sage until evenly coated.
  3. Spread the squash in a single layer on the prepared baking sheet. Roast for 20–25 minutes, or until the edges are tender and lightly caramelised. Remove from the oven and allow the squash to cool for at least 10 minutes.
  4. In a medium bowl or mason jar, combine the balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
  5. Slowly whisk (or shake vigorously, if using a jar) in the 1/2 cup of olive oil until the dressing is thick, creamy, and emulsified. Taste and adjust seasoning. Set aside.
  6. Place the chopped kale in the large mixing bowl. Add about 1 tsp of olive oil and a pinch of salt. Massage the kale with your hands for 60 seconds until the leaves soften slightly.
  7. Add the arugula, chopped pecans, dried cranberries, and sliced apple to the bowl with the massaged kale.
  8. Gently add the cooled roasted butternut squash to the bowl of greens.
  9. Drizzle 3/4 of the vinaigrette over the salad. Toss gently using salad tongs or your hands until everything is lightly coated.
  10. Transfer the salad immediately to a serving platter. Garnish with crumbled goat cheese (if using) and a final grind of black pepper. Serve straight away.