Roasted Butternut Squash Salad with Cranberry Pear Vinaigrette

For the salad:
Mix butternut squash with squash seed oil. Sprinkle with salt and pepper. Roast on a rimmed baking sheet for 20 minutes at 400ºF, until tender.

Mix kale with lemon juice and 1/2 teaspoon kosher salt in a bowl. Massage juice and salt into kale for a few minutes and let rest.

For the dressing:
In a blender or Cuisinart, pureé the pear. Add thawed cranberries and pulse to break up the cranberries. Add honey mustard and balsamic vinegar. Drizzle in olive oil and blend until completely combined. Season with salt and pepper and extra honey if desired.

For the garlic bites:
Heat squash oil in large skillet over medium heat. Add crushed garlic and heat until fragrant, about 30 seconds. Add bread cubes and stir until coated with oil and garlic. Season with salt and pepper. Toast in skillet for about 5 minutes, tossing until sides get a little crisp and golden. Be careful not to let the oil get too hot and start to smoke. The garlic will get a little crispy and some of the seeds from the bread will break off and get toasted—these bits are excellent sprinkled over the squash salad.

On a platter or in individual bowls, add kale, squash and bread cubes together. Dress with vinaigrette. Sprinkle with salt and pepper to taste.

Notes:
1. You may have extra butternut squash cubes. Just roast them all. Save them for later!
2. If you won’t eat the whole salad in one sitting, keep the ingredients separate so you can heat the butternut squash and the bread won’t get soggy in the dressing.