1-First Step: Make the Balsamic Vinaigrette Whisk together 3/4 cup olive oil, 1/4 cup balsamic vinegar, 1 Tablespoon dijon mustard, 2 Tablespoons sugar or honey, 1 Tablespoon lemon juice, and salt and pepper to taste. Pop it in the fridge. This takes 5 minutes and lets flavors meld. For vegan, use sugar; low-cal, halve the oil.

2-Second Step: Preheat and Prep the Squash Heat your oven to 400 degrees F. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy. I learned this the hard way once!

3-Third Step: Roast the Butternut Squash Spread 1 1/2 pounds butternut squash cubes (about 4 cups) in a single layer on the sheet. Drizzle with 1 Tablespoon olive oil, season with salt and pepper, toss well. Roast 20-25 minutes, flipping once halfway, until tender and golden. Cool slightly. Uniform cubes ensure even cooking; aim for 3/4-inch pieces. For gluten-free or vegan, no changes here. If you’re in a rush, microwave cubes 2-3 minutes first to speed roasting.

4-Fourth Step: Cook the Bacon and Toast Pecans While squash roasts, cook 6 bacon slices until crispy, crumble them. Toast 1/2 cup pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, then chop. These add that irresistible crunch.

5-Final Step: Assemble and Toss In a large bowl, mix 3-4 heaping cups chopped kale (ribs removed), 3-4 heaping cups chopped spinach, cooled roasted squash, crumbled bacon, 1/2 cup dried cranberries, toasted pecans, 1/4 thinly sliced red onion, and 1/3 cup grated parmesan. Drizzle with vinaigrette, toss gently. Serve right away or chill briefly. Serve family-style on a big platter. Pairs great with protein for full meals. My kids devour it cold for lunch!