Festive Thanksgiving Dinner Salad

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). While waiting, spread the diced butternut squash evenly on a baking sheet. Drizzle with a bit of olive oil, sprinkle with salt, and gently mix until they're all evenly coated. This ensures all pieces get an equal amount of seasoning and cook at the same speed.

Roast the butternut squash in the oven for approximately 20 to 25 minutes or until they're tender and lightly browned. Halfway through roasting, turn them over to ensure they're evenly cooked. It’s worth noting that overcooking the squash will turn it soggy and impact the texture of your salad.

In a dry pan over medium heat, toast the pecans until they're slightly darkened and smell nutty. Be careful not to burn them as they can turn bitter quickly. Toasting is an essential step. It deepens the flavor of the pecans and gives them a crunch needed for a good salad. Set aside to cool.

To make the dressing, combine the oil, vinegar, maple syrup, mustard, salt, and pepper in a small jar, and shake vigorously to emulsify. Pro tip: always taste your dressing before adding it to the salad to ensure the flavors are balanced.

Take a large salad bowl, place the kale in it, and pour half the dressing over it. With clean hands, massage the kale until it starts to soften. This process, known as \massaging,\ helps break down the natural toughness of kale and improves the overall texture of the salad.

Once the squash, pecans, and cranberries have cooled, add them to your massaged kale. Pour the remaining dressing over top and toss until everything is thoroughly mixed. Always allow all ingredients to cool before mixing to minimize wilting.

Serve and enjoy! This salad can be made a few hours in advance and kept in the fridge, which can be a lifesaver during the hectic Thanksgiving preparations.