1 medium delicata squash, very thinly sliced into 1/2 moons and seeds removed
2cups butternut squash cubes
1 tablespoon olive oil
1/2cup walnut halves
2 tablespoons pure maple syrup
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 large bunches Tuscan kale, ribs removed and very thinly sliced into ribbons
2 sweet, crisp apples (like Honeycrisp, Pink Lady, Gala), very thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 teaspoon dijon mustard
1 medium garlic clove, minced
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/3cup extra-virgin olive oil
Preheat oven to 400 degrees F. Toss squashes with 1 tablespoon oil oil and pinch salt and pepper. Place on a single layer on a baking sheet and roast until tender, about 25 minutes, flipping once during cooking.
Heat the walnuts in a nonstick skillet over low heat, stirring often until just toasted. Stir in the maple syrup, cinnamon and nutmeg. Let the maple syrup bubble up around the walnuts, then transfer to a piece of parchment paper to let cool completely.
While the squash is cooking, cut the kale. Remove the tough center rib and stack the leaves. Tightly roll and slice from the end, creating thin strips. Place in a large bowl and set aside.
Right before serving, massage 1-2 tablespoons of the dressing into the kale. Add the squash and candied walnuts. Right before serving, slice the apples and add them along with dressing. Serve immediately.