Squash and kale salad

This fall-winter salad from Mairlyn Smith is a good balance of savoury and sweet.




For the salad:

  • Preheat oven to 375F. Line a rimmed baking sheet with parchment paper.
  • In a large bowl, toss squash with oil. Sprinkle with cinnamon and pepper. Toss well to coat. Tip into prepared pan and spread out into a single layer. Roast for 30 minutes or until soft.
  • Meanwhile, in the same bowl, toss together the kale, red onion, dried cranberries and pumpkin seeds. Set aside.

For the dressing:

  • In a small bowl, whisk together oil, vinegar, maple syrup and Dijon. Set aside.
  • When the squash is cooked, remove from oven and let sit in the pan for five minutes.
  • Pour the dressing over the salad, and toss to coat. Add squash and gently toss. Serve.