8 cups de-stemmed + chopped kale leaves
½ large apple (such as Granny Smith or Pink Lady), cut into matchsticks
1 cup cubed + roasted butternut squash*, cooled
¼ cup thinly sliced red onion
⅓ cup crumbled feta cheese
¼ cup chopped pecans, roasted
2 Tbsp. extra-virgin olive oil
1 Tbsp. apple cider vinegar
2 tsp. pure maple syrup
1 Tbsp. Dijon mustard
salt and fresh ground black pepper
Make the Maple Vinaigrette – Whisk all the ingredients in a small bowl until combined. Season with salt and pepper as needed. Store in an airtight container; will keep up to a week in the fridge.
In a large bowl, toss kale leaves with half of the Maple Vinaigrette and use your hands to massage the vinaigrette into the leaves; this helps break down some of the toughness. You can dress the kale in advance and keep up to 24 hours in the fridge. Unlike delicate lettuces, kale won’t wilt when dressed.
Arrange apples, butternut squash, red onion, feta, and pecans on top of the kale leaves. Drizzle with the remaining vinaigrette and serve.
Serves 4-5 (1 cup serving) as a starter, or 1-2 as an entree.