Make-Ahead Roasted Squash and Kale Salad With Spiced Nuts, Cranberries, and Maple Vinaigrette

INGREDIENTS

1 cup

Cranberries or cherries, dried

large bunch Lacinato or curly kale

Shallot, small

2 tbsp

Maple syrup

1 tbsp

Mustard, whole grain

1 tbsp

Brown sugar, light

1 pinch

Cayenne pepper

1/4 tsp

Cinnamon, ground

1 pinch

Cloves, ground

Kosher salt and freshly ground black pepper

1/4 tsp

Nutmeg, ground

1/2 tsp

Paprika

1/2 cup

Olive oil, extra-virgin

1 tbsp

Sherry vinegar

1 1/2 cups

Pecans

2 1/2 pounds (1 kilogram, about 1 large or 2 medium) butternut squash, peeled, seeded, quartered, and cut into 1/2-inch pieces