Ingredients:

  • 4 cups Butternut Squash (peeled, seeded, large dice)
  • 2 Tbsp Extra Virgin Olive Oil (for roasting)
  • 1 tsp Fresh Thyme (leaves only)
  • Kosher Salt & Freshly Ground Black Pepper (To taste)
  • 1 cup Pecan Halves
  • 2 Tbsp Maple Syrup (Grade A Dark, Robust Taste, for pecans)
  • Pinch Kosher Salt (for pecans)
  • 1/2 cup Extra Virgin Olive Oil (for vinaigrette)
  • 3 Tbsp Apple Cider Vinegar
  • 2 Tbsp Maple Syrup (for vinaigrette)
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Freshly Squeezed Lemon Juice
  • 1 medium Shallot (finely minced)
  • 6 cups Tuscan Kale (stems removed, finely chopped, packed)
  • 1 small head Radicchio (core removed, thinly sliced)
  • 1 large Honeycrisp Apple (cored, unpeeled, diced)
  • 1/2 cup Dried Cranberries
  • 1/3 cup Crumbled Blue Cheese (or Gorgonzola)

Instructions:

  1. Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper.
  2. Toss the diced butternut squash with 2 Tbsp olive oil, thyme, salt, and pepper. Spread in a single layer on one baking sheet. Roast for 25–30 minutes, or until fork-tender and lightly caramelised.
  3. For the candied pecans: On the second baking sheet, toss the pecans with 2 Tbsp maple syrup and a pinch of salt. Place in the oven for the final 8–10 minutes of the squash cooking time, stirring once. Remove squash and pecans from the oven and let them cool slightly (about 10 minutes).
  4. Prepare the Vinaigrette: In a small jar or bowl, combine 1/2 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, shallot, salt, and pepper. Secure the lid tightly and shake vigorously for 30 seconds until fully emulsified.
  5. Prep and Massage Kale: Place the finely chopped kale in the large mixing bowl. Drizzle with 1 tablespoon of the prepared vinaigrette (or 1 tsp plain olive oil) and a pinch of salt. Use clean hands to firmly massage the kale for 2–3 minutes until it softens and wilts slightly.
  6. Combine Salad Ingredients: Add the sliced radicchio, diced apple, dried cranberries, and crumbled blue cheese to the bowl with the massaged kale.
  7. Add Warm Elements: Gently fold in the cooled roasted butternut squash and the candied pecans.
  8. Dress and Serve: Drizzle the remaining vinaigrette over the salad. Toss gently but thoroughly to ensure all ingredients are coated. Serve immediately.