Ingredients:

  • 1 medium Butternut Squash (approx. 700g), peeled, seeded, and cut into 1 cm dice
  • 2 Tbsp (30 ml) Olive Oil (standard/mild) (for roasting)
  • ½ tsp (2.5g) Sea Salt (for roasting)
  • ¼ tsp (1g) Freshly Ground Black Pepper (for roasting)
  • ¼ cup (60 ml) Extra Virgin Olive Oil (for vinaigrette)
  • 3 Tbsp (45 ml) Apple Cider Vinegar
  • 2 Tbsp (40g) Pure Maple Syrup
  • 1 Tbsp (15g) Dijon Mustard
  • 1 small Shallot, finely minced (or 1 tsp dried shallots)
  • ¼ tsp (1g) Sea Salt (for vinaigrette)
  • 100g (3.5 oz) Kale (Lacinato or Curly), thick stems removed and finely chopped
  • 100g (3.5 oz) Romaine Lettuce, finely chopped
  • 1 large Firm, Tart Apple (e.g., Granny Smith or Cox), cored and diced into 1 cm pieces
  • 80g (3 oz) Crumbled Goat Cheese or Feta
  • ½ cup (60g) Toasted Pecan Halves, roughly chopped
  • ½ cup (75g) Dried Cranberries or Cherries
  • 4 rashers (approx. 100g) Smoked Bacon or Prosciutto, rendered crispy and crumbled (optional)

Instructions:

  1. Preheat the oven to 200°C (400°F). Toss the diced butternut squash with 2 Tbsp olive oil, salt, and pepper on a baking sheet. Ensure it is spread in a single layer.
  2. Roast the squash for 25–30 minutes, flipping halfway through, until it is tender and lightly caramelised around the edges. Set aside immediately to cool completely.
  3. Prepare the Vinaigrette: In a small jar or bowl, combine the ¼ cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced shallot, and salt. Secure the lid and shake vigorously for 30–45 seconds until the dressing is emulsified and slightly creamy.
  4. Prepare the Greens: Place the finely chopped kale in a large mixing bowl. Add a tiny drizzle (about 1 tsp) of olive oil and a small pinch of salt. Use your hands to massage the kale vigorously for 1-2 minutes until it softens. Add the chopped Romaine lettuce to the kale.
  5. Assemble the Salad: Add the diced apple, dried cranberries/cherries, crumbled goat cheese, chopped pecans, cooled roasted squash, and crispy bacon/prosciutto (if using) to the bowl containing the greens.
  6. Dress and Serve: Just before serving, drizzle about half of the prepared vinaigrette over the salad. Gently toss all ingredients until they are uniformly coated. Add more dressing as needed, but avoid drowning the salad. Serve immediately.