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Make-Ahead Roasted Squash and Kale Salad With Spiced Nuts, Cranberries, and Maple

Name: Make-Ahead Roasted Squash and Kale Salad With Spiced Nuts, Cranberries, and Maple
Total time: 105 min
Yield: 6
Ingredients: 2 1/2 pounds (1 kilogram, about 1 large or 2 medium) butternut squash, peeled, seeded, quartered, and cut into 1/2-inch pieces; 1/2 cup (120 ml) extra-virgin olive oil, divided; Kosher salt and freshly ground black pepper; 1 large bunch (about 8 ounces; 250 grams) lacinato or curly kale; 1/4 teaspoon ground cinnamon; 1/2 teaspoon paprika; 1/4 teaspoon ground nutmeg; Pinch ground cloves; Pinch cayenne pepper; 1 tablespoon light brown sugar; 1 1/2 cups (about 8 ounces; 250 grams) pecans; 1 small shallot, finely minced (about 2 tablespoons; 20 grams); 2 tablespoons (30 milliliters) maple syrup; 1 tablespoon (10 grams) whole grain mustard; 1 tablespoon (15 milliliters) sherry vinegar; 1 cup (about 6 ounces; 200 grams) dried cranberries or cherries

Prep Time

Cook Time

Total Time

1h 45m

This make-ahead roasted squash and kale salad with spiced nuts, cranberries, and maple is a mouthwatering combination of sweet, savory, and spicy flavors. The squash is drizzled with cinnamon and nutmeg and roasted to perfection, then tossed with kale, cranberries, and pecans in a tangy maple vinaigrette.