Thanksgiving Kale Salad with Maple-Rosemary Pecans

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 tablespoon maple syrup
• 1 cup unsalted pecans
• 1 teaspoon fresh rosemary finely chopped
• 1/8 teaspoon salt
• 1 butternut squash small, peeled, seeded, and cubed, OR 3–4 cups pre-cut butternut squash
• extra-virgin olive oil
• salt
• pepper
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon maple syrup
• 1 tablespoon minced shallots
• 1/8 teaspoon salt
• 2 bunches kale 12 oz total, destemmed and thinly sliced
• 1 cup pomegranate seeds
• 4 ounces crumbled feta cheese about 1 cup, dairy-free if desired
• 4 cups roasted butternut squash
• 1 cup pecans maple-rosemary, coarsely chopped