Ingredients
1 medium butternut squash (about 2 lb.), peeled, seeded, and cut into 1" pieces (about 6 c.)
2 tbsp. plus 2 tsp. extra-virgin olive oil
1 tsp. kosher salt, divided, plus more
1/4 tsp. freshly ground black pepper
2 tbsp. balsamic vinegar
2 tsp. maple syrup
1 tsp. Dijon mustard
1 bunch of curly kale, stems removed, leaves roughly chopped (about 6 packed c.)
1/4 c. dried cranberries
2 tbsp. raw pumpkin seeds (pepitas)
2 oz. goat cheese
Preparation
Step 1In a large bowl, toss squash, 2 teaspoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scrape into an air-fryer basket; reserve bowl. Cook at 400°, shaking basket or tossing squash a few times, until squash is tender and golden, about 15 minutes.Step 2Meanwhile, in reserved bowl, whisk vinegar, syrup, mustard, 1/2 teaspoon salt, and remaining 2 tbsp. oil. Add kale and massage into dressing to soften a bit.Step 3Transfer squash to bowl with kale. Add cranberries and pepitas and toss to combine; season with salt and pepper. Crumble goat cheese over and gently toss into salad.
This recipe calls for curly kale, which is quicker to prep than the flat, nubby lacinato variety—either kind will work. Because kale does well after a couple hours sitting with the dressing—it helps to break down tough fibers—this recipe is great for make-ahead meals. (We ate it on day 3 and it was still divine.) Pack it for a desktop lunch or get it ready for an easy, healthy dinner.
