Kale Salad with Butternut Squash, Toasted Pecans & Feta

Salad:
1 small red onion, thinly sliced crosswise
1/2 c. cider vinegar
1/2 c. water
2 t. sugar
1 t. kosher salt, divided
1/2 butternut squash, peeled and sliced crosswise into 1/4" thick half moons
2 T. extra-virgin olive oil
2 bunches kale, stemmed and chopped
3/4 c. toasted pecans
1/2 c. crumbled feta cheese

Dressing:
1/4 c. sweet cider or cider syrup
1/4 c. cider vinegar
1/4 c. extra-virgin olive oil
1/2-3/4 t. kosher or sea salt
1 small clove garlic, crushed

First, pickle the onion: In a small saucepan over medium-high heat, simmer the onion with the cider vinegar, water, sugar, and 1/2 t. salt for 3 minutes. Remove from heat and set aside.

Preheat the oven to 400 degrees. Arrange the squash on a baking pan lined with parchment paper, making sure the slices don't overlap. Drizzle with olive oil, then sprinkle with remaining 1/2 t. salt. Roast until the squash begins to brown, 20-30 minutes. Set aside to cool.

While squash roasts, make the dressing: Combine cider syrup, vinegar, olive oil, salt, and garlic in a jar and shake well to emulsify.

When squash is done and cool, put the kale in a large bowl. Add 1/2 c. of the dressing and vigorously massage the kale for about 15 seconds or until nicely coated. Strain the onion, add to salad, and toss well.

Transfer salad to a serving platter and scatter the squash, pecans, and feta over the top. Drizzle with more dressing, if desired.

Makes 6 servings.

Adapted from Yankee magazine, Sept./Oct. 2019, p. 58.