Harvest Salad with Butternut Squash

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
2. Roast for 20–25 minutes until the edges are caramelized and mahogany-colored.
3. During the last 5 minutes of roasting, add the pecans to the pan, tossing them until they smell nutty and toasted.
4. Remove from the oven and let cool slightly to avoid wilting the greens.
5. Combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt in a small jar; shake vigorously or whisk until thick and velvety.
6. Place the baby kale in a large bowl. Add the sliced apples and toss them with a teaspoon of the dressing immediately to prevent browning.
7. Fold in the roasted squash, toasted pecans, pomegranate arils, and dried cranberries.
8. Gently crumble the goat cheese over the top.
9. Drizzle the remaining dressing over the salad and toss lightly just before serving.