Make-Ahead Roasted Squash and Kale Salad With Spiced Nuts, Cranberries, and Maple
This salad combines sweet roasted butternut squash with roasted kale in a vinaigrette flavored with maple syrup and sherry vinegar, along with some spiced pecans for crunch and dried cranberries for a nice chewy texture.
- 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