Kale and Roasted Pumpkin Salad with Maple Dressing

"A fall farmers market is a colorful sight, with orange, green, and yellow squash piled high next to purple and green kale. This salad, which pairs slightly crunchy kale with tender squash and drizzled with a tangy-sweet dressing, puts both superfoods to good use. This salad is just as delicious the next day or even the day after. You can substitute any dried fruit for the raisins."

Recipe taken with permission from #EATMEATLESS: Good for animals, the Earth and everyone , prepared by the Jane Goodall Institute. ©2021. Published by Insight Editions. Recipe prepared by Robin Asbell. Photography by Erin Scott.