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Time Saving Tips Buy precut butternut squash Buy precut/washed kale (I hate stems so I prefer to buy the kale in bundles and tear the leaves into bite-size pieces prior to washing) Roast squash and pecans 1-2 days in advance Prep dressing 2-3 days in advance More Holiday Recipe Inspiration Barley Stuffed Acorn Squash Vegan Thanksgiving Meatballs Mushroom Lentil Loaf Vegan Porcini Mushroom Gravy Easy Slow Cooker Cranberry Sauce Simple Green Beans with Olive Oil and Shallots Butternut Squash and Sweet Potato Casserole with Pecan Crumble Vegan Creamed Corn Shredded Brussels Sprout and Kale Salad with Pecan Parmesan Roasted Sweet Potato, Kale and Farro Salad The Best Vegan Pumpkin Pie Vegan Silk Chocolate Pie The Best Vegan Pecan Pie Vegan Sweet Potato Pecan Pie Holiday Kale Salad with Butternut Squash Ingredients For the Kale Salad and Butternut Squash 8 ounces chopped kale leaves, about 2 bundles, with stems removed 8 ounces -inch cubed butternut squash, from 1 small butternut squash 1 tablespoon extra virgin olive oil cup dried cranberries cup crumbled cheese of choice, I used Rebel's vegan blue cheese For the Maple Pecans cup chopped pecans 1 tablespoon extra virgin olive oil 1 tablespoon pure maple syrup For the Apple Dijon Vinaigrette cup extra virgin olive oil 3 tablespoons apple cider vinegar 1-2 tablespoons dijon mustard tablespoon pure maple syrup 1 tablespoon minced shallot, 1 small shallot (see notes) pinch salt & pepper Instructions Preheat oven to 400F