Roasted Butternut Squash Kale Salad

Directions

1. In a large bowl, toss squash, 2 teaspoons of olive oil, salt, and pepper. Scrape into an air-fryer basket, reserve bowl. Cook at 400°, shaking the basket or tossing squash a few times, until squash is tender and golden, about 15 minutes.

2. Meanwhile, in the reserved bowl, whisk balsamic, syrup, mustard, 1/2 teaspoon salt, and the remaining 2 tbsp. of olive oil. Add kale and massage into the dressing to soften it a bit.

3. Transfer squash to bowl with kale. Add cranberries and pepitas and toss to combine, season with salt and pepper. Crumble goat cheese over and gently toss it into the salad. Garnish with apple if desired.