Roasted Butternut Squash and Kale Salad with Maple-Dijon Dressing

Preheat oven to 400°F (200°C).

In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on a baking sheet.

Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.

While the squash is roasting, prepare the kale. In the same large bowl (after removing the squash), massage the chopped kale with the remaining 1 tablespoon of olive oil and a pinch of salt for 2-3 minutes, until the kale softens slightly.

In a small bowl, whisk together the maple syrup, dijon mustard, and apple cider vinegar to create the dressing.

Once the squash is roasted, add it to the bowl with the massaged kale.

Pour the maple-dijon dressing over the butternut squash and kale. Toss gently to combine.

Top with pecans/walnuts, dried cranberries, and feta cheese (if using).

Serve warm or at room temperature.