Autumn Salad

Ingredients

• 1 medium butternut squash, peeled and cubed (½-inch; 6 cups)
• 5 tablespoons extra-virgin olive oil, divided
• 2 tablespoons pure maple syrup, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 1/4 teaspoon ground cinnamon
• 2 tablespoons cider vinegar
• 1 clove garlic, finely chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 8 cups chopped stemmed kale
• 1 unpeeled Honeycrisp apple, cored and thinly sliced
• 1/2 cup chopped pecans, toasted (see Tip)
• 1/3 cup crumbled Gorgonzola cheese

Instructions

1. Preheat oven to 400°F. Combine squash, 2 tablespoons oil, 1 tablespoon maple syrup and 1/4 teaspoon each salt, pepper and cinnamon in a medium bowl; stir until evenly coated. Spread evenly on a large baking sheet. Roast until the squash is tender, 25 to 30 minutes. Let cool for 5 minutes.
2. Meanwhile, stir vinegar, garlic, mustard, lemon juice and the remaining 3 tablespoons oil, 1 tablespoon maple syrup and 1/4 teaspoon each salt and pepper in a large serving bowl until combined. Add kale; massage the kale and dressing with clean hands until the kale is wilted and softened, 1 to 2 minutes.
3. Add the squash, apple slices and pecans; toss to combine. Top with Gorgonzola. Additional reporting by Carrie Myers and Jan Valdez