Roast the butternut squash:
Preheat oven to 425 degrees F. Place the squash in a 9x13-inch baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine. Roast squash for about 30 minutes, gently stirring every 10 minutes until tender. Remove from oven and let cool.
Make the spiced honey walnuts:
Place butter in a small nonstick skillet and melt over low heat. Whisk in the honey, cinnamon, cayenne and salt. Add the walnuts and increase the heat to medium-low. Cook, stirring, for about 5 minutes until nuts are caramelized and lightly toasted. Remove from heat and let cool.
Make the maple dressing:
Combine all dressing ingredients in a bowl and whisk together. (Or combine in a mason jar and shake with the lid on to mix.)
Assemble the salad:
Place the washed, chopped kale in a large bowl. Add the roasted butternut squash, pomegranate seeds, goat cheese and walnuts. Pour over the dressing and toss gently to combine.
Salad can be served immediately or made up to 1 day ahead. If making ahead, wait and add the goat cheese and honey spiced walnuts right before serving. You can make the honey spiced nuts ahead of time, let them cool, and then store in an airtight bag until ready to use. The kale will stay fresh in the dressing for 1-2 days, and it will soften over time once dressed.
Pair with our 2015 Estate Brut
Recipe by Kristine's Kitchen
Photo by American Institute for Cancer Research