FOR THE VINAIGRETTE:
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons maple syrup
1 ½ tablespoons finely chopped fresh thyme
1 ½ tablespoons finely chopped fresh sage
Kosher salt
Freshly ground pepper
In a bowl, vigorously whisk together the olive oil, vinegar, Dijon, maple syrup and fresh herbs until well blended. Season to taste with salt and pepper and set aside.
FOR THE SALAD:
2 medium delicata squash, trimmed, halved and seeds removed
2 tablespoons unsalted butter, melted
Kosher salt
Fresh ground pepper
1 bunch Lacinato kale, stems removed, washed and cut into 1-inch pieces
½ cup toasted pecans, roughly chopped
½ honey crisp apple, thinly sliced
¼ cup dried cranberries
¼ cup pickled red onions (optional)
¼ cup grated parmesan cheese, plus more for garnish
Preheat the oven to 425 degrees. Slice the squash into ½ inch semi-circles and place on a parchment lined sheet tray. Drizzle the melted butter over the squash and toss to coat the pieces. Season with salt and pepper and roast 10 to 12 minutes until golden on the bottom. Turn the pieces over and cook another 8 to 10 minutes.
While the squash cooks, place the kale in a large bowl and coat with 2 tablespoons of the dressing. Massage the dressing into the leaves by hand until fully coated and starting to soften. Let sit at room temperature for 15 minutes, mixing again halfway. Remove the squash from the oven and cool slightly. Mix into the bowl with the kale then add the pecans, apples, cranberries, pickled onion and parmesan cheese. Dress the salad with the vinaigrette, tossing until well coated.
To serve, arrange the salad on a platter. Drizzle some dressing over the top and sprinkle with more parmesan cheese. Serves 4