Kale, Apple & Roasted Butternut Squash Salad with Toasted Walnut Vinaigrette

1 Roast the Butternut Squash: Preheat oven to 425°F. Place the halved butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Top with fresh rosemary and thyme. Roast for 35-40 minutes, or until fork-tender. Let cool for 10 minutes, then cube into bite-sized pieces.
2 Prepare the Vinaigrette: In a skillet over low-medium heat, add olive oil and toast the walnuts for 4-5 minutes until fragrant. Set aside and let cool for 5 minutes. In a blender or food processor, combine toasted walnuts, olive oil, Dijon mustard, honey, red wine vinegar, and garlic cloves. Blend until smooth. Season with salt and pepper. Set aside. *If dressing is too thick, add 1 tsp of water until the desired consistency*
3 Assemble the Salad: In a large bowl, combine kale, shaved Brussels sprouts, sliced apples, Parmesan, and dried cranberries. Add the roasted and cubed butternut squash. Drizzle with toasted walnut vinaigrette and toss until well coated.
4 Garnish and Serve: Finish with freshly grated Parmesan, an extra sprinkle of salt and pepper, and serve immediately. Serve and enjoy!