The winter and fall flavors of kale, cranberry and delicata squash make for a showstopper salad when dressed with homemade honey dijon vinaigrette.
Place your cubed squash onto a foil lined cookie sheet and drizzle with olive oil. Sean the squash with salt and bake it a 425F until crispy and tender (about 15-20 minutes).
Make the dressing while the squash is roasting. Begin by adding the white wine vinegar, honey, dijon and salt into a medium sized bowl. Whisk it all together and then continue to whisk furiously while you add the olive oil in a steady, small stream until all the vinaigrette is thickened and emulsified. (Option: If you do not want to whisk furiously, then use a food processor and add the olive oil in a slow steady stream while the machine whirs away!)
Now, assemble the salad with the kale, roasted squash, cranberries, feta cheese, and almonds. Dress it with the honey dijon vinaigrette and serve. I LOVE this salad!