Squash and kale salad

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

4 cups

butternut squash

1 tbsp

cold-pressed canola oil, or extra-virgin olive oil

1/2 tsp

cinnamon

1/2 tsp

pepper

6 cups

thinly chopped kale

1 cup

thinly sliced red onion

1/2 cup

dried cranberries

1/2 cup

pumpkin seeds

1 tbsp

cold-pressed canola oil, or extra-virgin olive oil

2 tbsp

apple cider vinegar

2 tsp

maple syrup

1 tsp

dijon mustard

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.