Salad

2-3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks

1 cup pecan halves

10 ounces chopped kale, hard stems removed

1 cup pomegranate arils (requires about 1 pomegranate)

Olive oil

Salt and pepper

Maple-Dijon Vinaigrette (recipe below)

Preheat the oven to 400 degrees. Add the squash to a sheet pan and drizzle with 2-3 tablespoons of olive oil. Sprinkle with a few pinches of salt and a couple grinds of black pepper. (Don’t worry too much about measuring here. Just eyeball it.) Roast for 25-30 minutes, tossing halfway through, until the squash is tender and slightly browned. 

Meanwhile, add the pecan halves to a small pan. Heat over medium heat, stirring constantly until lightly toasted. Keep a close eye on it so the pecans don’t burn. Remove from heat and set aside. 

Put the chopped kale in a large bowl. Drizzle on about half of the Maple-Dijon Vinaigrette and toss well. Let the kale sit for about 5-10 minutes, allowing the leaves to soften. Toss in the roasted squash, pecans, and pomegranate arils. Season with a little salt and pepper to taste and serve with the remaining dressing. 

Maple-Dijon Vinaigrette

½ cup olive oil

2 Tablespoons apple cider vinegar

1 Tablespoon Dijon mustard

1 Tablespoon maple syrup

1 clove garlic, very finely minced

Whisk together the dressing ingredients. Refrigerate until needed. Shake well before using.