Method

1. Preheat the oven to 400 degrees F.

2. For the squash, peel and chop it into ¼ inch pieces. Place on kitchen sheet pan and drizzle with olive oil. Sprinkle with salt and black pepper. Place in oven and cook until tender, about 25-30 minutes.

3. For the beets, bring water to a boil in a large pot. Place beets in the water and boil for 20 to 40 minutes, until tender when pierced with a knife. Smaller beets take about 20 minutes, medium beets about 30 minutes and large beets about 40 minutes or more. Once cooled, peel and cut beets into ¼ inch pieces. 

4. Take a cast iron pan and put it over high heat on your stove. When it’s hot, put in the pecans for toasting, stirring frequently, until they release their aroma. Transfer them to a plate or parchment paper to cool.

5. Toss the kale into a large mixing bowl, toss in the squash, sliced apples, beets, cranberries, mint and toasted pecans until thoroughly mixed.

6. In a separate bowl, whisk together kombucha, honey, mustard, and shallot. When mixed well, add in olive oil. Toss the salad with the kombucha vinaigrette and serve. Enjoy!