Kale Salad with Butternut Squash, Cranberries & Pepitas

1 lb. butternut squash (or delicata squash or pumpkin)
2 T. olive oil
Pinch of salt
Pinch of pepper
1/4 c. apple cider
2 T. apple cider vinegar
2 T. olive oil
1 T. maple syrup
Salt and pepper
6-8 c. packed de-stemmed, chopped kale or chard
1/2 c. dried cranberries
1 T. olive oil
1/2 c. pepitas
1/8 t. ground cinnamon
1 t. brown sugar
Dash of salt

Preheat oven to 400 degrees. Peel the squash, cut in half, and scoop out the seeds. Cut into 1/2" half-moons. Toss the squash with the oil, salt, and pepper. Place in a single layer on a baking sheet and roast for 20 minutes, turning after 10 minutes. Remove from oven and let cool.

In a small bowl, mix together the apple cider, cider vinegar, olive oil, maple syrup, and salt and pepper to taste. Drizzle a little of the dressing at a time over the kale and gently rub it into the leaves to coat. Toss in the cranberries.

In a separate small bowl, mix together the olive oil, pepitas, cinnamon, brown sugar, and salt. Toast the pepitas in a shallow pan over low heat, just until they start to puff up and become fragrant, 6-8 minutes. Set aside to cool.

Divide the squash on plates, then top with equal amounts of kale and toasted pepitas.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 19.