Preheat your oven to 400°F (200°C). Place the peeled, seeded, and cubed butternut squash on a baking sheet, then toss with neutral oil, salt, and freshly ground black pepper. Roast for about 16 minutes, turning halfway through, until the squash is golden and tender. Remove from the oven and let it cool completely before using it in the salad.

Rinse the quinoa or rice under cold water, then cook according to the package instructions. Once cooked, spread it out on a plate or tray to cool completely. This helps prevent the salad from getting soggy when mixed later.

Combine the extra virgin olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, and minced garlic clove in a small jar. Close the lid tightly and shake well until everything is emulsified and smooth. I like to make extra dressing and keep it in the fridge for quick salads through the week.

Add the chopped kale to a large salad bowl. Pour in half of the apple cider vinaigrette (from Step 3) and massage the kale with your hands for about 1-2 minutes until the leaves become darker, softer, and less bitter. Then, add the remaining dressing and toss well to coat the leaves evenly.

To the massaged and dressed kale (from Step 4), add the cooled quinoa or rice (from Step 2), roasted butternut squash (from Step 1), and your choice of diced or sliced apples, pears, or figs. Toss everything together until well combined. For a pop of sweetness, I like to use crisp apples in this step, but any of the fruits work great.

Top the mixed salad with dried cranberries, roughly chopped pecans, crumbled feta cheese, and your choice of mixed nuts or seeds. Toss lightly or leave the toppings layered for presentation. Serve immediately or chill before serving. To make the salad even more delicious, I like to toast the nuts and seeds lightly before adding them for extra crunch and aroma.