This hearty and flavourful kale butternut squash salad has plenty of cozy vibes from roasted squash and creamy white beans. The citrus vinaigrette is so simple to make and adds just a touch of sweetness to this wonderful winter salad.
Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment. Set aside.
In a medium bowl, toss squash with beans, oil, maple syrup, cumin, salt and pepper. Spread evenly on baking sheet and place in oven. Roast for 20 minutes until squash is soft and beans toasty and split. Let cool five minutes.
Meanwhile, toast almonds in a small dry skillet on medium heat for 3-4 minutes until fragrant. Let cool, then roughly chop.
Prepare the dressing: add orange juice, oil, shallot, vinegar, mustard, maple syrup, salt and pepper to a small mason jar. Seal with lid and shake vigourously.
In a large salad bowl, massage kale with half of dressing so the leaves soften and wilt. Then add roasted squash and beans, almonds, olives, a bit more dressing and toss to combine.
Salad will keep well in the fridge for up to three days in an airtight container.