This salad is the essence of autumn on a plate. It combines an extraordinary richness of flavors and textures, creating a dish that is both hearty and elegant. At the heart of the composition is sweet, velvety butternut squash, roasted with a hint of cinnamon until its edges caramelize appetizingly. It provides the perfect contrast to the slightly bitter yet refreshing kale, which becomes tender and pleasant to eat thanks to a special 'massaging' technique. The dish is complemented by sweet-tart pearls of dried cranberries and salty, creamy pieces of feta cheese. Optional toasted pecans add crunch and depth of flavor. All these ingredients are brought together by a unique vinaigrette made with balsamic vinegar and maple syrup, which perfectly balances sweetness, acidity, and savoriness. The salad is not only delicious but also visually stunning due to the play of colors: deep green, vibrant orange, white, and ruby red. It works wonderfully as a standalone dish for a light lunch or dinner, as well as an exquisite side to roasted meats, such as chicken or turkey, during festive occasions.
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Preheat the oven to 200°C with the convection function (or 220°C without convection). Prepare a large baking tray and line it with parchment paper. This will prevent the pumpkin from sticking to the tray, making cleanup much easier.
Wash the butternut squash thoroughly. Place it on a stable cutting board. Using a large, sharp chef's knife, cut off both ends of the squash (about 1 cm from each side). Cut the squash crosswise where its lower part begins to widen. Then, stand each piece upright on the board and carefully peel off the skin, guiding the knife from top to bottom. Cut the bulbous lower part in half and use a spoon to remove the seeds and fibrous flesh. Cut the remaining squash flesh into even cubes with sides of about 2 cm.
Transfer the chopped pumpkin to a large bowl. Add 2 tablespoons (30g) of olive oil, 2 pinches of salt, 1 pinch of pepper, and 2 pinches of cinnamon. Mix everything thoroughly with your hands or a large spoon, ensuring each piece of pumpkin is evenly coated with oil and spices. Spread the pumpkin in a single layer on the prepared baking sheet. Bake for 25-30 minutes in the preheated oven, until the pumpkin is tender (check by piercing with a fork) and slightly browned at the edges.
While the pumpkin is baking, prepare the kale. Thoroughly wash the leaves under running water and dry them using a salad spinner or paper towels. Tear the leaves from the tough, woody stems (you can discard the stems or use them for soup). Tear the leaves into smaller, bite-sized pieces and place them in a large bowl. Add 1 tablespoon (15g) of olive oil and a pinch of salt. Now for the most important step: 'massage' the leaves with your hands for about 2-3 minutes, kneading them as if you were making dough. The kale will change to a darker color, reduce in volume, and become much softer.
If you are using pecans, prepare a small, dry skillet (without any added fat). Heat it over medium heat. Add the nuts and toast them for 3-4 minutes, stirring or tossing the skillet frequently, until they become lightly browned and start to smell fragrant. Be careful not to burn them, as they will become bitter. Once done, immediately transfer the nuts to a plate to stop the toasting process. Set aside to cool.
Prepare the dressing. In a small jar with a lid, combine all the dressing ingredients: 4 tablespoons (60g) olive oil, 2 tablespoons (30g) balsamic vinegar, 2 tablespoons (30g) maple syrup, 1 teaspoon (5g) Dijon mustard, a pinch of salt, and a pinch of pepper. If using, add a clove of garlic pressed through a garlic press. Close the jar and shake it vigorously for about 30 seconds, until the ingredients combine into a smooth, slightly thickened emulsion. Taste and adjust seasoning if necessary.
When the pumpkin is roasted and slightly cooled (it should still be warm but not hot), add it to the bowl with the massaged kale. Toss in the dried cranberries and toasted pecans (if using).
Shake the jar of dressing again and drizzle it over the salad. Start with about 2/3 of the dressing. Gently mix everything using two large spoons, ensuring all the ingredients are coated with the dressing, but be careful not to mash the soft pumpkin. Taste and add more dressing if needed. Finally, crumble the feta cheese with your hands and sprinkle it on top of the salad. Serve immediately while the pumpkin is still warm.
Musky pumpkin, although commonly regarded as a vegetable, is botanically a fruit, specifically a berry! It develops from the flower of the plant and contains seeds, which qualifies it for this group.
The salad is best served immediately after preparation, while the pumpkin is still warm. It looks beautiful served in a large, flat bowl or on a platter. It can be served as a standalone vegetarian dish or as a side to roasted chicken, turkey, or grilled halloumi.
If you are preparing a salad in advance, store all the ingredients separately. The roasted pumpkin, massaged kale, and dressing can be kept in the fridge in separate containers for up to 2 days. Combine and dress just before serving. Dressed salad loses freshness quickly, but leftovers can be eaten the next day (the kale will be softer).
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