Toast the bread: preheat the oven to 300°F. Cube the bread into ~1 inch bite sized cubes. Place on a baking sheet, toss with 1-2 Tbsp. olive oil and toast for 15-20 minutes.
1 loaf French bread*
Roast the butternut squash: Increase the oven temperature to 375°F. Place cubed butternut squash on a baking sheet. Toss with 1/2 tsp. salt, 1/2 tsp. pepper and 1-2 Tbsp. olive oil. Spread evenly on pan. Bake until fork tender, ~35 minutes. Set aside to cool.
20 oz. butternut squash, pre cut, 1/2 tsp. salt, 1/2 tsp. pepper
Massage the kale: Pull the kale leaves off from the stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big bowl. Drizzle olive oil generously over the kale and use your hands to massage the kale leaves (lightly scrunching big handfuls at a time, until the leaves are darker in color). About 2 minutes.
1 bunch kale
Make the dressing: In a bowl or measuring cup, whisk together all of the ingredients for the dressing.
1/3 cup olive oil, 2 Tbsp. sherry vinegar, 1 Tbsp. lemon juice, 1 Tbsp. honey, 1 Tbsp. shallots, minced, 2 tsp. Dijon mustard
In a large salad bowl, combine the arugula, kale, apples, pecans, feta, dried cranberries, butternut squash and bread together. Serve with dressing on the side or toss dressing in the salad if serving immediately.
3 cups baby arugula, 1 large apple, cut into cubes (we like Honey crisp or Fuji), 1 cup pecans* (or walnuts or peptias), 1 cup feta cheese (or goat cheese), 1 cup dried cranberries