This makes a wonderful first course: It adds some needed greenery to the holiday table and feels like Thanksgiving with cranberries and roast squash. Or top it with leftover turkey and a sprinkle of nuts for lunch the day after.
|3||tablespoons cider vinegar|
|2||tablespoons maple syrup|
|6||tablespoons olive oil|
|1||shallot, finely chopped|
|½||large butternut squash, diced small (about 2 cups)|
|1½||bunches kale, shredded (about 8 cups)|
|½||cup dried cranberries|
|Salt and pepper, to taste|
|4||ounces goat cheese, crumbled|
1. Set the oven at 400 degrees. In a small bowl, whisk together cider vinegar, mustard, maple syrup, olive oil, and shallots.
2. Place butternut squash on a rimmed baking sheet. Toss butternut squash with 2 tablespoons dressing. Roast for 25 minutes, stirring twice, or until squash is tender. Cool to room temperature.
3. Spread pepitas on another rimmed baking sheet. Toast for 3-4 minutes. Cool to room temperature.
4. In a large bowl, toss kale with remaining dressing, squash, pepitas, dried cranberries, salt, and pepper.
5. Divide among 6 plates and sprinkle with goat cheese.
Karoline Boehm Goodnick can be reached at email@example.com