For the Salad:

• 2 cups butternut squash, peeled, seeded, and diced
• 1 tablespoon olive oil
• 2 teaspoons maple syrup
• A pinch of salt and pepper
• 2 bunches of curly kale, large stems removed and roughly chopped
• 2 apples, stemmed, cored and sliced
• 1/4 cup pecans, chopped
• 1/4 cup dried cranberries or pomegranate seeds
• 1/2 cup vegan feta cheese

For the Maple Apple Cider Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper